b'WHAT YOU NEED TO DO:In a medium saucepan, mix together the half-and-half, milk, chocolate pieces and espresso powder. Heat on medium-high until steaming but not boiling. Slowly add the hot milk-and-chocolate mixture to the egg mixture, a little at a time, stirring constantly. Pour the custard mixture into the prepared ramekins. Carefully pour hot water into the baking dish or roasting pan so that it comes halfway up the sides of the ramekins.'