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1
Preheat oven to 350 degrees F.
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2
In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer.
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3
In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan.
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4
Do not let the milk boil.
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5
Put the chocolate in a heatproof bowl and pour the hot milk over it.
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6
Stir until the chocolate melts and the mixture is smooth.
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7
Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders.
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8
Heat the mixture gently over medium heat, stirring until smooth.
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9
Remove the pan from heat.
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10
In a large bowl, whisk the egg yolks.
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11
Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper.
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12
Pour the tempered yolks into the chocolate mixture and whisk.
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13
Strain through a fine-mesh sieve into a bowl.
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14
Stir in the espresso and set aside to cool slightly.
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15
Pour the chocolate mixture into 8 (5-ounce) ramekins or custard cups.
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16
Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven.
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17
Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins.
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18
Bake for about 1 hour, or until the custards are set.
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19
Remove and let cool in the water bath.
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20
Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve.
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21
This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator.
