Step 1 – Make the custard base:
In a medium saucepan over medium-low heat, warm the cream and milk until bubbles form at the edges, 3 to 5 minutes. Meanwhile, whisk together egg yolks, granulated sugar, and salt in a large heatproof bowl.

Step 2 – Temper and thicken:
Slowly ladle the hot cream mixture into the yolk mixture, whisking constantly to avoid scrambling the eggs. Pour the warmed yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 184°F (about 5 minutes). Remove from heat. Stir in chopped chocolate until melted and smooth. Add 3 tablespoons of the balsamic vinegar and mix well.

Step 3 – Chill the custards:
Strain the chocolate mixture through a fine-mesh sieve into a spouted measuring cup. Divide the custard evenly into 6 (6-ounce) ramekins placed on a tray. Let cool at room temperature for 20 minutes, then cover and refrigerate until fully set, about 3 hours.

Step 4 – Make balsamic glaze:
Combine remaining 1/2 cup balsamic vinegar and brown sugar in a small saucepan. Bring to a boil over medium-high, then reduce to a simmer and cook until thick and syrupy, about 8 minutes. Cool completely.

Step 5 – Prepare whipped ricotta:
In a bowl, whisk together ricotta and cream vigorously until smooth and fluffy, about 2 minutes. Add powdered sugar and salt, and whisk to combine.

To serve:
Top chilled pots de crème with whipped ricotta and drizzle with balsamic glaze. Garnish with amarena cherries.