Gather the ingredients - * Heavy cream * Whole milk * Chocolate * Sugar * Egg yolks * Vanilla extract * Instant espresso powder (optional)
– Add the heavy cream and milk to a medium sized saucepan set over medium heat. When the milk begins to steam and small bubbles form around the edge of the pan, remove it from the heat. – Add the chopped chocolate to the cream and whisk until the chocolate is fully melted.
Add the egg yolks, sugar, vanilla, and instant espresso powder (if using) to a large heat proof bowl. Whisk until the egg yolks and sugar are well combined.
Next, slowly pour the chocolate-cream mixture into the egg yolks, whisking constantly. If you add all of the hot cream at once, the egg yolks will scramble so make sure to add it in slowly!
Divide the custard into four (4 ounce) ramekins. Place the ramekins in a large high-sided pan (a large cake pan works great for this) and fill the pan with water until it reaches half way up the sides of the ramekins. Cover the pan with foil.
Bake for 45-50 minutes or until the custards are set in the center and just barely jiggle when shaken.
– Allow the custards to cool completely in the water bath and then place them in the fridge to chill for at least 2 hours. – Serve and enjoy.