6 oz fine-quality bittersweet chocolate unsweetened finely chopped (not )
8 servings garnish: bittersweet chocolate curls (see cooks' note, below)
6 large egg yolks
1.3 cups heavy cream
1.5 teaspoons espresso powder
2 tablespoons sugar
0.7 cup milk whole
Equipment
bowl
sauce pan
oven
whisk
sieve
ramekin
baking pan
aluminum foil
kitchen towels
skewers
Directions
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, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then 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.
*Available at some supermarkets, specialty foods shops, and The
