Step 1: Preheat and Prepare the Ramekins

1. Preheat the Oven: Begin by preheating your oven to 300ºF (150ºC). A properly preheated oven ensures even baking.
2. Arrange the Ramekins: Place 6, 6-ounce ramekins into a large baking dish. These ramekins will hold your custard and later be immersed in a water bath for even cooking.

Step 2: Heat the Cream and Melt the Chocolate

1. Heat the Cream: In a medium saucepan, add 2 cups of heavy cream. Bring it to a simmer over medium heat. Watch carefully to avoid a rolling boil.
2. Add the Chocolate: Once the cream reaches a simmer, remove it from the heat. Add 6 ounces of chopped semi-sweet chocolate into the hot cream. Stir continuously until the chocolate is fully melted and the mixture is smooth.
   • Tip for Beginners: If you see small pieces of unmelted chocolate, simply return the pan to a gentle heat and stir until completely smooth. Patience is key!

Step 3: Prepare the Egg Mixture

1. Whisk Eggs and Sugar: In a large mixing bowl, combine 6 egg yolks with ¼ cup of sugar. Whisk the mixture vigorously until it becomes thick and pale. This not only blends the ingredients but also helps to create a custard with a light, airy texture.
   • Note: The mixture should be visibly thickened; if it looks runny, continue whisking until you notice a change in texture.

Step 4: Temper the Eggs

1. Temper Gradually: To prevent the eggs from cooking too quickly (which would result in scrambled eggs instead of a smooth custard), you need to temper them. Slowly drizzle a bit of the hot chocolate-cream mixture into the egg yolk mixture, whisking constantly.
2. Incorporate All the Liquid: Continue adding the hot liquid slowly while whisking steadily until all the liquid is incorporated. This gradual process raises the temperature of the egg yolks gently, ensuring a silky custard.

Step 5: Strain the Custard

1. Use a Fine Mesh Sieve: Place a fine mesh sieve over a large measuring cup. Pour the custard mixture through the sieve to remove any potential lumps or unmelted chocolate bits. This step is crucial for achieving that luxuriously smooth texture.
2. Fill the Ramekins: Carefully pour the strained custard evenly into the ramekins.

Step 6: Create a Water Bath and Bake

1. Set Up the Water Bath: Pour enough hot water into the large baking dish so that it reaches halfway up the sides of the ramekins. This water bath, or “bain-marie,” helps the custard cook evenly by providing gentle, consistent heat.
2. Cover with Foil: Cover the entire baking dish with aluminum foil. Poke a few small holes in the foil to allow excess steam to escape.
3. Bake: Place the water bath in the preheated oven and bake for 25-30 minutes. The custard is done when the outer inch is set but the center still has a slight wobble.
   • Tip: Check the custard around the 25-minute mark. A gentle jiggle in the center is perfectly fine, as it will firm up as it cools.

Step 7: Cool and Chill

1. Cool to Room Temperature: Once baked, remove the ramekins from the water bath and let them cool to room temperature.
2. Refrigerate: Cover the custards with plastic wrap or a lid and refrigerate until you’re ready to serve. Chilling helps the custard set fully and enhances its flavors.

Step 8: Prepare the White Chocolate Whipped Cream

1. Melt the White Chocolate: In a small microwave-safe bowl, combine 2 ounces of chopped good quality white chocolate with 2 tablespoons of whipping cream. Microwave in short bursts, stopping and stirring frequently until the chocolate is melted and the mixture is smooth.
2. Cool Down: Allow this mixture to cool for about 10 minutes.
3. Whip the Cream: In a separate bowl, whip the remaining ½ cup of cold whipping cream until it forms soft peaks. This means that when you lift the whisk, the peaks will gently fall over rather than standing stiffly.
4. Combine: Gently whisk the cooled white chocolate mixture into the whipped cream until fully incorporated. Cover and refrigerate until ready to serve.

Step 9: Serve and Garnish

1. Plate Your Dessert: When you’re ready to enjoy, take the chilled custards out of the refrigerator.
2. Add a Dollop of Whipped Cream: Top each pot de crème with a generous dollop of the white chocolate whipped cream.
3. Garnish Creatively: For an extra touch of elegance and flavor, garnish with fresh berries (like raspberries, strawberries, or blueberries) or a sprig of mint. These not only add color but also balance the richness of the dessert.