-
1
Preheat the oven to 325F.
-
2
In a medium saucepan, scald the heavy cream, then add the chocolate and stir until the chocolate has melted and the mixture is smooth.
-
3
Remove the pan from the heat, stir in the light cream, and let cool.
-
4
Beat the egg yolks and sugar in a bowl until pale and thick enough to fall in a lazy ribbon from the beaters when they are lifted out, about 5 minutes.
-
5
Fold in the cooled chocolate cream, followed by the espresso.
-
6
Divide the mixture among four 4- to 5-ounce teacups, ramekins, or other individual molds.
-
7
Place the filled cups in a roasting pan.
-
8
Set the pan on the bottom shelf of the oven and pull out the shelf halfway while keeping the pan level.
-
9
Carefully pour enough boiling water into the pan to come halfway up the sides of the molds.
-
10
Carefully push the shelf back into the oven.
-
11
Bake until the custards are just set at the edges but still slightly soft in the center, 20-25 minutes.
-
12
Remove the molds from the water bath and let cool completely.
-
13
Chill for a few hours or overnight.
-
14
Remove from the refrigerator 10-15 minutes before serving, garnished with a neat little dollop of creme fraiche and some chocolate shavings, if you like.
