If using a bar of chocolate, chop it into smaller pieces and add to a high speed blender.  Set aside.

In a medium sized, heavy bottom sauce pan, add 1 ½ cups whole milk, 1 cup heavy cream, 6 large egg yolks, 5 tablespoons of sugar, and ¼ teaspoon of salt.  Place over medium heat and stir constantly with a heat-proof rubber spatula, to ensure the milk doesn’t burn.  

Leave over the heat for 5-6 minutes, until the mixture will coat the back of your spoon.

Immediately remove from the heat and pour the milk mixture into the blender, over the chocolate.  Blend on high until the chocolate has melted and incorporated, using the spatula to scrape down the sides if needed.

Pour the chocolate cream mix into small bowls, ramekins, or mugs and transfer to the refrigerator.

Leave in the refrigerator for 2-3 hours, or until set.  In the meantime, make the whipped cream as listed below.

In a food processor, blender, or herb grinder, add the freeze dried raspberries and pulse until they have become powderized.

In a large bowl, add ½ cup heavy cream, 1 tablespoon of powdered sugar, a small pinch of salt, and the freeze dried raspberry dust. Using a hand mixer, mix on high speed until the cream whips and begins to build stiff peaks, or to your preferred whipped cream consistency.

Spoon the raspberry whipped cream onto the bowls of pot de creme.  Top with additional fresh raspberries, if desired, and serve!  Store any leftover in the fridge for 1-2 days.