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Preheat oven to 300 degrees. Fill a teakettle with water and bring to a boil.
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In a large mixing bowl, whisk egg yolks, sugar, vanilla, and salt together until thoroughly combined.
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Add cream and coffee granules to a saucepan and bring to a simmer over medium heat. Once simmering, remove from heat. Add chocolate and whisk until chocolate is melted and the mixture is smooth.
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Add a little bit of the chocolate mixture at a time to the bowl with the egg yolks. Whisk to combine thoroughly after each addition.
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When all the chocolate mix has been incorporated, pour the entire mixture through a fine mesh strainer into a large measuring cup or pitcher, or a second mixing bowl.
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Place 4 (6 ounce) ramekins on a roasting pan. Pour or ladle mixture into ramekins. Pour boiling water from teakettle into the roasting pan until it reaches about ½ inch high. Be careful not to let water get in the custard.
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Bake 30 to 35 minutes, until the custards are just set. The center should not be liquid but should be very jiggly. Let cool 10 minutes, then carefully remove ramekins from roasting pan. Transfer to fridge and chill at least 2 hours.
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Top with whipped cream right before serving.