Place the chocolate in a medium to large heatproof bowl. Add a fine mesh strainer to the top of the chocolate.
Separate 6 eggs and place the whites in a sealed container and refrigerate for another day.
In a medium saucepan over medium low heat, combine the sugar, egg yolks, heavy cream, milk, and salt and whisk to combine.
Continue whisking constantly until the mixture thickens considerably and reads about 190℉ on a kitchen thermometer. Wiping a finger across the spatula will leave a clean track.
Pour the custard into the strainer over the chocolate and work it through the strainer with a spatula. Allow it to sit for one minute, then stir the mixture from the center, slowly working your way outwards, until the mixture is completely combined.
If adding liqueur or other flavors, mix in now.
Place the ramekins/cups/small bowls on a cookie sheet and evenly distribute the mixture between ramekins (this makes six, 4oz ramekins). Tap them carefully on the counter remove air bubbles, and pop any large bubbles with a toothpick.
Place the ramekins in the refrigerator for six hours to fully set.
Before serving, make the fresh whipped topping. Add the bowl of your stand mixer and whisk attachment to the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla and whip on high speed until light and fluffy.
Add a scoop to each pots de crème and top with chocolate shavings. To do this, use a vegetable peeler on the edge of a bar of chocolate.