1½ cups sugar
2 cups half and half
1 tbsp. instant espresso coffee granules
1 tsp. vanilla
2 whole eggs
6 egg yolks
3 oz. (85Gram) Semi-Sweet Baking Chocolate
Additional instant espresso coffee granules, ground fine for garnish (if desired)
Preheat oven to 350°F. (176C)
In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. Pour the mixture into 8 ungreased 6-oz. ramekins. Place the ramekins in a shallow roasting pan. Fill the roasting pan with hot water to halfway up the sides of the ramekins.
Bake for 30-35 minutes or just until the mixture is set. Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.
In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth. Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.
Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
*Optional – top each dessert with additional fine ground instant espresso coffee granules, if desired.