1 cup half and half
1/2 cup brewed espresso or strong coffee
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup sugar
2 large eggs
2 large egg yolks
2 tablespoons Kahlua
Whipped cream, cocoa powder, cinnamon, or nutmeg (optional)

Combine half and half, espresso, chocolate and sugar in a medium saucepan. Heat over low heat just enough to melt chocolate. Remove from cooktop and cool slightly.

Whisk in eggs, egg yolks and Kahlua.

Arrange 8 espresso cups or small ramekins in a 13 X 9 baking dish. Distribute chocolate-espresso mixture evenly among cups. Fill baking dish 2/3 full with water.

Bake in a 300 degree oven until set (30-45 minutes). You want them to be set, but still quivery in the center.

Refrigerate at least 3 hours or overnight before serving.

Serve with Kahlua-spiked whipped cream dusted with cocoa, cinnamon or nutmeg. Serves 8.