Chocolate Pot de Crème (ช็อกโกแลตพอทเดอแครม)

1.Whisk the egg yolk and sugar together until the sugar has dissolved.
Add the vanilla extract, cornstarch, and cocoa powder, mixing until smooth.

2.Add a small amount of milk to loosen the mixture and whisk until smooth.
Gradually add the remaining milk and whipping cream, whisking well to combine.

3.Cook the mixture over medium heat, whisking constantly.
Once it begins to simmer, reduce the heat and continue whisking for about 15 seconds, until the custard thickens.

4.Remove from the heat and add the salt and dark chocolate.
Let stand for about 20 seconds, then stir until the chocolate is fully melted and the mixture is smooth and glossy.

5.Place the bowl over an ice bath and stir gently to lower the temperature.
Divide the custard into serving cups, about 100 g per cup.

6.Refrigerate for at least 6 hours, or until fully set.

7.Whip the mascarpone and whipping cream together until thick and smooth.
Spoon over the chilled chocolate pot de crème and garnish with dark chocolate and fresh berries as desired.