Pre-heat your oven to 300⁰ F.
Chop the dark chocolate into small pieces and place in a heatproof bowl.
Place the cream, milk, salt and coffee extract into a pot and bring to a simmer on the
stove.
Pour the cream mixture over the chocolate and whisk until it is smooth and glossy.
Place the egg yolks and sweetener into the bowl of your stand mixer and whisk on high
until they are thick and creamy.
Slowly add the chocolate mixture, beating on med-low continuously.
Strain the mixture into a large jug.
Place eight x 5-ounce ramekins into a large baking dish lined with a tea towel.
Pour the chocolate custard into the ramekins.
Pour hot water into the baking dish until it reaches the middle of your ramekins.
Cover the entire tray tightly with foil and poke a few holes in it to avoid steam
building up inside.
Bake for 30 minutes.
Chill for at least three hours if you prefer cold custard or enjoy warm or at room temperature.
Serve with chocolate curls, a dusting of cocoa or cream on the side.
Store in the refrigerator for up to 3 days.