Chocolate Mocha Cream Custard

Preheat oven to 350F degrees. Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan. Heat mixture to boiling over medium heat, stirring constantly.

Remove from heat. Beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan and blend well. Pour into eight ramekins (oven-proof).

Place ramekins in large baking pan and pour hot water into the pan, about 1" deep. Loosely place foil over than pan and bake for 40 to 45 minutes, or until set. Remove ramekins from water and let cool. Refrigerate and top with whipped cream before serving.