Chop the chocolate into small pieces.

Heat the milk in a medium sized sauce pot and add the chocolate. Stir until the chocolate is melted.

In a bowl, whisk the egg yolks and then add some of the hot chocolate milk. Whisk together to temper the yolks and then whisk the mixture back into the pot with the rest of the chocolate milk.

Cook for 3-4 minutes over low heat until it begins to thicken (cook to about 140 degrees).

Strain through a fine mesh sieve and pour into serving containers. Refrigerate until set and chilled. Top with espresso cream.

Combine all ingredients and whip on high until firm.