Preheat oven to 250 degrees F.

To make the crème brûlée filling, heat the cream, 1/4 cup granulated sugar and salt in a small saucepan over medium heat, stirring, until the sugar dissolves and the cream just begins to simmer. Add the chocolate, espresso powder, cinnamon and vanilla, and whisk until melted through and smooth. Remove from heat.

In a medium bowl, whisk together the egg yolks and remaining 3 tablespoons sugar until light and pale in color. Slowly pour the warmed chocolate cream mixture into the yolk mixture, whisking constantly. Pour the mixture back into the pot, through a fine mesh strainer to ensure it's completely smooth.

Divide the custard evenly between four 4-ounce ramekins. Place the ramekins into a large roasting pan or 9x13-inch baking dish. Pour hot water into the roasting pan, halfway up the sides of ramekins. Bake until custards are set, and no longer jiggle when you gently shake the pan, about 1 hour and 30 minutes. Carefully remove the water and let the custards cool completely.

Refrigerate for at least 1 hour, or overnight. Sprinkle each with 1 tablespoon of sugar, and torch with a handheld kitchen torch until the top is caramelized. You can also broil the custards on the top rack of your oven under a preheated broiler until caramelized, about 1 to 2 minutes. Top with fresh whipped cream and chopped chocolate. Enjoy!