Mocha Petit Pots De Creme

Preheat oven to 200 degrees centigrade.
Position one shelf in the centre of the oven.
Line the base of a medium roasting pan with a tea towel folded to fit.
Place 6 x 1/2 cup ovenproof dishes on top.
Place the cream in a small saucepan amd heat, uncovered over medium heat for 5 minutes (don't let the cream boil).
Place the chopped chocolate and coffee in a medium heatproof bowl and add just enough cream to cover.
Set aside for 5 minutes and then stir until the chocolate melts.
Add the remaining cream and stir until smooth.
Place the egg yolks, whole egg and sugar in a medium heatproof bowl with a pouring lip.
Use a fork to mix until well combined.
Place the bowl on a damp cloth for stability and gradually add the cream mixture while stirring with the fork.
Pour the mixture through a fine strainer into a large jug and then pour the mixture evenly into the ovenproof dishes.
Cover each dish tightly with foil so that skins don't form on top.
Fill a large heatproof jug with hot tap water.
Place the roasting pan with the custard pots inside on the centre oven shelf and pour enough of the water to come halfway up the sided of the dishes.
Reduce oven temperature to 160 degrees centigrade.
Bake for 40 minutes or until the custards puff slightly around the edges and the centres tremble slightly when lightly tapped.
Be careful not to overcook.
Carefully remove dishes from pan and cool for 1 hour.
Cover with plastic wrap and refrigerate for at least 4 hours.