Prepare the Chocolate Custard:

1. Preheat your oven to 325°F. Combine the milk, cream, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until the mixture begins to simmer.
2. Remove from heat and add the finely chopped chocolate, vanilla extract, and espresso powder. Stir gently until the chocolate melts completely and the mixture is smooth.
3. Whisk together the sugar and egg yolks in a separate bowl until well blended. Slowly temper the yolks by adding the hot chocolate mixture one ladle at a time. Whisk continuously to prevent curdling. Pour the custard through a fine mesh strainer into a large measuring cup for easy pouring.
4. Divide the chocolate custard evenly among six 4-ounce oven-safe ramekins.

Bake:

1. Place the ramekins in a large baking dish. Set the pan on the center oven rack, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Cover the entire pan loosely with foil, making a few small slits to allow steam to vent.
2. Bake for 25-30 minutes. The custards are done when the edges are set, but the centers still jiggle slightly when gently shaken.
3. Carefully remove the ramekins from the water bath and transfer to a cooling rack. Let cool for 30 minutes, then cover and refrigerate for at least 2 hours or overnight.

Make the Peppermint Whipped Cream:

1. Just before serving, pour the cold whipping cream into a chilled bowl. Add the powdered sugar and peppermint extract. Beat on high speed until stiff peaks form.

Serve:

1. Top each chilled chocolate pot with a generous dollop of peppermint whipped cream and a sprinkle of crushed candy canes. Serve immediately and enjoy!