Put the cream, milk, sugar and salt in a pan, and bring it to boil over medium heat, stirring frequently. Turn the heat off and add all the chopped chocolate to the milk-cream mixture. Keep stirring till the chocolate has melted completely and the mixture is smooth.

Put the pan back on the stove, on medium heat. Mix together the vanilla extract, corn starch and instant coffee powder in 1/4 cup milk and add to the pan while stirring constantly. Turn down the heat a little and keep stirring making sure no lumps form. Once the mixture has thickened enough to coat the back of your ladle, take it off the heat.

Let it cool to room temperature. Keep stirring on and off to prevent a skin from forming while it cools. Once cool divide the u201ccustardu201d equally between 6 cups or u201cpotsu201d, depending on the serving size you want.

Chill in the fridge until ready to serve. Serve with a little whipped cream and crunchy cookies on the side.