In a thick bottomed saucepan over medium-low heat cook the heavy cream, espresso powder, and vanilla beans.
Warm the Cream
Beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.
Whisk Egg Yolks and Sugar
Then take the cream off the heat, add chocolate pieces and place the lid on and let steep for 10 minutes.
Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.
Pour the mixture through a fine-mesh metal sieve before pouring into ramekins.
Pour the mixture evenly into ramekins. Place the pan on the oven rake and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
Bake the Custard
Once baked place let cool for one hour. Place in the fridge for at least 4 hours or overnight before serving..
Chill the Custard