Sous Vide Chocolate Pots De Crème

Using sous vide circulator, bring water to 167°F/75°C in 7-quart container.

Microwave chocolate, cream, sugar, espresso powder, and salt in bowl at 50 percent power, stirring occasionally, until chocolate is melted and mixture is thoroughly combined, 2 to 4 minutes. Whisk in egg yolks and vanilla until combined.

Strain chocolate mixture through fine-mesh strainer into 4-cup liquid measuring cup, then divide evenly among six 4-ounce wide-mouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not overtighten lids.

Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.

Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let pots de crème sit at room temperature for 20 minutes and serve.

Pots de crème can be refrigerated for up to 3 days.