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1
Preheat the oven to 350F (175C).
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2
Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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3
Put the chocolate in a large heatproof bowl.
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4
In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar.
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5
Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth.
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6
Let cool until tepid, then whisk in the egg yolks and the vanilla.
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7
(If the mixture looks at all grainy, whisk well or puree in a blender until smooth.)
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8
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
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9
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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10
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
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11
Transfer the custards from the water bath to a wire rack and let cool.
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12
Serve slightly warm or at room temperature, garnished with small mounds of whipped cream (page 239) and chocolate shavings (see page 8).
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13
The custard mixture can be stored in the refrigerator for up to 3 days before baking.
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14
Once baked, the custards can be chilled for up to 2 days (although theyre much better when they havent been refrigerated).
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15
Bring them to room temperature before serving.
