Instructions

Baked

1. Preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan.
2. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks, vanilla bean paste and sugar in large bowl to blend.  Gradually whisk in hot cream mixture.
3. Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups.
4. Bake custards until just set around edges but still soft in center, about 25 minutes.
5. Remove cups from water.
6. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

No-Bake

1. Whisk the egg yolks and 1 tablespoon sugar in a bowl. Set aside. In a medium saucepan, stir together the remaining sugar and cream and bring just to a simmer over medium heat. Remove from the heat and stream half of the hot cream into the yolk mixture very slowly, whisking steadily. Add the yolk-cream mixture to the cream remaining in the pot and cook over medium heat, whisking constantly, until sauce thickens and an instant-read thermometer inserted into the mixture reads 185 degrees. (Do not boil.)
2. Strain the mixture into a bowl and immediately add the chocolate, whisking until the chocolate is completely melted. Whisk in the espresso powder and vanilla bean paste.
3. Pour into 6 -3/4 cup individual ramekins and refrigerate overnight.