Photo Peter Martin, The Gazette

4 oz (125g) semisweet chocolate

1 cup (250 mL) milk

1 cup (250mL) 35-per-cent cream

1/2 cup (125 mL) sugar

1/2 teaspoon (2 mL) instant coffee

7 egg yolks

1. Preheat the oven to 300 F (150 C). Prepare a deep pan lined with a few sheets of paper towel and put the 8 petit pots, egg cups or ramekins on the towel.
2. Chop the chocolate into very small pieces and place it in a large bowl. In a medium-sized saucepan, bring the milk, cream, and half the sugar to a boil. Whisk in the instant coffee. Meanwhile, in a small bowl beat the yolks vigorously with the remaining sugar until well combined. Pour 1/2 of the boiling milk into the yolk mixture and whisk until smooth. Then blend in the rest of the hot milk.
3. Pour the hot cream mixture over the chopped chocolate in three shots, whisking after each addition. Strain into a clean bowl or large measuring cup with a spout. Pour the chocolate cream into the petit pot cups, filling them within a half-inch of their tops. Pour enough boiling water into the roasting pan to reach 3/4 of the way up the sides of the pots and place in your preheated oven. Bake for 1 hour or until the cream is set (it should jiggle slightly in the center).
4. Remove the cups from the water-bath and chill until firm, about 4 hours. Serve cold.