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1
Put oven rack in middle position and preheat oven to 300F.
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2
Put chocolate in a heatproof bowl.
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3
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.
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4
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.
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5
Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
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6
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel.
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7
Poke several holes in a large sheet of foil with a skewer.
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8
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.
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9
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
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10
(Custards will set as they cool.)
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11
Chill, covered, until cold, at least 3 hours.
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12
*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).
