For the Pots de Crème:

1. Chop the chocolate and place in a large heat-safe bowl. Set aside.
2. Separate the eggs and add the whites to the bowl of a stand mixer. You’ll need these for the marshmallow crème!
3. Add the egg yolks, coconut milk, honey and salt to a pot. Whisk until smooth. Heat over medium-low heat, whisking constantly, for 15-20 minutes until the mixture has thickened. To test when it’s ready, dip the back of a spoon into the custard mixture. If the mixture sticks to the back of the spoon and you can make a clear line through it with your finger, it’s done! If it’s nowhere close and doesn’t stick to the back of the spoon at all, increase the heat slightly and continue stirring. It will get there!
4. Pour the custard over the chopped chocolate. You can pour through a fine mesh sieve if you’re afraid of clumps in the custard, but as long as the custard didn’t heat too quickly it should be smooth.
5. Let the custard and chocolate stand for at least 5 minutes. Seriously, don’t touch it!
6. After 5 minutes, use a spatula to slowly and steadily stir the chocolate into the custard. Don’t stir too quickly or the emulsion will be grainy. Patience is the winner in this situation! See Notes for tips if it's not coming together.
7. Once the chocolate has melted and the mixture is smooth, spoon into small ramekins or cups. Refrigerate for at least 30 minutes. The pots de crème will keep for about a week in the fridge, so you can make it a day or two ahead of serving, if you'd like. In the meantime, make the marshmallow crème.

For the Marshmallow Crème:

1. Add water, maple syrup, honey and salt to a pot and whisk until combined. Bring to a boil at medium-high heat, then continue to boil until it reaches 240 degrees F on an instant-read thermometer (about 15 minutes after first boil).
2. Add egg whites and lemon juice to the bowl of a large stand mixer. Beat at medium-high speed until stiff peaks begin to form (4-5 minutes for me, but it varies based on speed and the mixer you’re using). Turn the mixer off and wait for the syrup to reach 240 degrees F.
3. Once the syrup is done, remove from heat. Turn the mixer on low and slowly drizzle in 2 tablespoons of the syrup. You don’t want to add the hot syrup too quickly or the eggs will scramble.
4. Increase the speed to medium and slowly pour in the remainder of the syrup. Increase to medium-high and beat for about 7 minutes until the mixture is thick, white, and glossy. Add vanilla extract and beat for another minute or so.
5. Remove the pots de crème from the fridge for at least 10 minutes before serving. Spoon marshmallow crème on top of each. You’ll have extra marshmallow crème—it's best if used within a day, but you can store it in an airtight container for up to a week (if after a few days the syrup starts to separate to the bottom of the container, just give it a vigorous whip with a whisk or fork before using). Sprinkle with additional chocolate shavings if desired.