Mocha Custard

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   Preheat the oven to 300u00b0. Put the boiling water in your blender container and drop in the chocolate. Let it sit for 5 minutes or so. Add the coffee crystals, heavy cream, eggs, Splenda and salt and blend for a minute or so. Spray a 1-quart casserole with nonstick cooking spray and pour the mixture into it. (If you prefer, pour into individual custard cups.) Place the casserole or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 1 hour and 20 minutes. Cool, then chill well before serving. (The chilling makes a big difference in the texture.) Yield: 4 generous servings.

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