From Epicurious recipe of the same name
- 6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 tsp instant-espresso powder*
- 6 large egg yolks
- 2 tablespoons sugar
- Put oven rack in middle position and preheat oven to 300°F.
- Put chocolate in a heatproof bowl.
- Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved.
- Pour over chocolate, whisking until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar, and a pinch of salt in another bowl
- Add warm chocolate mixture in a slow stream, whisking constantly.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
- Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel.
- Poke several holes in a large sheet of foil with a skewer.
- Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
- Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.)
- Chill, covered, until cold, at least 3 hours.
Note: don’t put too much espresso