1.   Add the cream, unsweetened almond milk and water to a small pot. Heat over medium heat, bringing to a light simmer. Remove from heat and toss in the chopped chocolate and sweetener. Stir well, returning to cook over medium low heat. Cook until chocolate is completely dissolved. Remove from heat

2.   To a large mixing bowl, add the egg yolks, vanilla, instant coffee and salt. Stir with a fork until yolk is very smooth

3.   Temper the yolks mixture by pouring the warm chocolate mixture into the bowl, whisking while pouring. Return pot to stovetop set over medium low heat. Cook until chocolate and sweetener are completely melted. Pour about ½ cup or 120 g of the chocolate mixture into ramekins

4.   Put the filled ramekins onto a baking sheet with a deep rim. Pour boiling water into the baking sheet until the water is halfway up the outside of the ramekins

5.   Place in the middle position of the preheated oven set to 300 F or 150 C. Set timer for about 30 minutes. The chocolate custard may still be liquid in center when jiggled, but will thicken as it cools. Take the ramekins from the water bath and let cool on the counter. Cover the top of the ramekins with cling wrap and refrigerate

6.   OPTIONAL: Before serving, whip a cup of heavy whipping cream to stiff peaks. To garnish, add a dollop of whipped cream to each ramekin. Serve and enjoy!