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Preheat oven to 325u00b0F. Place a kitchen towel on the bottom of a baking dish large enough to hold 12 espresso cups or small ramekins.
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1. Heat first 2 ingredients to boiling point in large Pyrex measuring cup in microwave oven; add finely chopped chocolate and coffee granules (if using)
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2. Stir occasionally until the chocolate is completely melted.
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3. Whisk together eggs, Splenda and salt. Slowly add hot milk mixture while continuing to whisk [to temper eggs].
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4. Add the remaining milk mixture and vanilla/butter extracts. Stir well.
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5. Strain through a fine strainer into a large glass pitcher.
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6. Pour about 1/4 cup of mixture into each espresso cup/ramekin, by holding cup close to pitcher spout.
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7. Transfer roasting pan to the oven; create a bain-marie (or water bath) by filling pan with enough boiling water to come halfway up the sides of cups.
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8. Lightly place a piece of aluminum foil on top and bake for 35 minutes or until lightly set in center.
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9. Remove from oven. When cool enough, remove cups from bain-marie. Allow to cool to room temperature. Cover with plastic wrap and chill for at least 4 hours before serving.
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To serve, top with whipped cream sweetened lightly with Splenda and a few chocolate curls or chocolate shreds; or dust whipped cream with cocoa (by sifting through strainer).
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A VERY EXCELLENT DESSERT
