Preheat the oven to 350º F.

Pour the heavy cream and Guinness into a heavy bottom saucepan and gradually increase heat until the cream comes to a simmer, being careful not to scald it.

Remove the pan from the heat, cover, and let set for 3 minutes while you complete step 5.

In a medium bowl, whisk the egg yolks and gradually add in the sugar. Once incorporated, whisk for one more minute until the yolk mix turns pale yellow.

Using a spoon, drip the warm cream into the yolks, continuing to stir with your whisk slowly. This will temper the eggs and prevent them from curdling. Continue until all the cream is mixed in.

Quickly pour the cream and yolk mix through the sieve above the chocolate, catching any coagulated bits of eggs. Stir gently with your whisk until the chocolate is melted and mixed through.

If desired, skim the surface of foam or bubbles. (This is an optional step but will result in a prettier pot de crème).

Pour into 6 4-ounce ramekins or small dishes. Arrange in a baking pan and fill the bottom of the pan with water until it comes halfway up the ramekins.

Bake for about 25 minutes or until the tops are just set. Watch carefully, the tops should not crack like a brownie. Remove when you notice this starting to happen around the edges.

Carefully remove from the oven and remove the ramekins from the baking pan. Refrigerate for 3-4 hours before serving.

For the whipped topping:

15 minutes before serving pour the heavy cream and the sugar into a stand mixer. Beat on high until soft peaks form.

Top the pots de crème with as much whipped cream as desired and sprinkle with the finely chopped dark chocolate for garnish.