Chocolate Cream:
In a saucepan, bring 2 cups (500 ml) of milk and 3 tablespoons of sugar to a boil

While the milk is heating, put the cocoa, cornstarch, and salt in a food processor and pulse to mix. Set the mixture aside.
Put the remaining 3 tablespoons of sugar, the egg, and the egg yolks in the food processor and pulse for 1 minute.
Add 1/4 cup of milk and pulse, then add the dry ingredients and pulse again to mix well.

Gradually add the hot milk and mix well, then return the preparation to the saucepan.
Cook until the mixture thickens, then add the melted chocolate, butter, and vanilla and mix well.

Pour the preparation into the pots and refrigerate for at least 4 hours.
Cocoa and Fleur de Sel Crumble:
In the bowl of a stand mixer, combine all the ingredients and work the dough until it has the texture of breadcrumbs.
Put on a baking sheet lined with parchment paper and bake in a preheated oven at 350 F (180 C) for about 8 minutes, stirring the crumble regularly to ensure even coloring. Let cool.
Divide the preparation among the 6 reserved cream pots.
Reserve some crumble for the final decoration.

Maple Caramel Mousse:
Fold the caramel into the whipped cream and set aside.
Divide the preparation among the 6 reserved cream pots.