Chocolate Custard - cooking recipe

Ingredients

3 ounces best-quality semisweet chocolate, chopped coarse
3/4 cup heavy cream
1 1/4 cups milk
6 tablespoons sugar
1 1/2 teaspoons instant espresso powder
6 large egg yolks
1 large whole egg
whipped cream (optional)

Preparation

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