Chocolate Pot De Creme

9 oz dark or bittersweet chocolate chips

1 ½ cup whole milk

1 cup heavy cream

6 large egg yolks

5 Tbsp granulated sugar

¼ tsp salt

1 tsp vanilla extract

Place the chocolate in a blender. Whisk the milk, cream, egg yolks, granulated sugar, and salt in a heavy-bottom saucepan over medium heat. Cook, stirring constantly, with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5-6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Add in vanilla and blend one more time. Pour mixture through a fine mesh strainer. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 4 hours. Top with whipped cream and berries, if desired.