Place nutella and chocolate in a blender or food processer and set aside.

In a heavy bottomed pot, add egg yolks, confectioners sugar, salt, vanilla, milk and cream then whisk together over medium-high heat.

Constantly whisk the mixture until mixture starts to steam and come to a boil, reducing heat if it is getting too hot. Be watchful that the bottom does not burn. The mixture will begin to thicken, when it does, remove from heat and pour into the blender or food processer and carefully blend mixture until the nutella and chocolate are fully incorporated into the cream mixture.

Depending on desired serving sizes, pour hot mixture into 6-12 ramekins, glass cups or serving vessels so they fill about 3/4 of the serving container.

Place into a refrigerator and chill for 2-6 hours or until the cream mixture thickens to a silky pudding, it will be a little thinner than a traditional pot de crème. If it doesn't fully thicken, you can eat as is or reheat and add about 1 tablespoon cornstarch to the mixture to make into a pudding.

Once it is set, top with marshmallow crème, hazelnut Italian meringue, raspberries, raspberry compote or desired toppings. Toast tops with a kitchen torch or lighter if desired, chill and enjoy!