Chocolate Custard

Directions

1. 1
   Preheat oven to 320 degrees F.
2. 2
   Melt chocolate over low heat.
3. 3
   In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
4. 4
   In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
5. 5
   In a large bowl, whisk together the egg yolks, egg, and remaining 1/4 cup sugar for 1 minute, or until the mixture is blended well.
6. 6
   Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
7. 7
   Spoon off the froth and pour into six 5-ounce custard cups.
8. 8
   Cover cups with foil.
9. 9
   Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
10. 10
    Bake for 20-25 minutes, or until just set.
11. 11
    Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
12. 12
    Chill 3 hours and garnish with a dollop of whipped cream, if desired.