1. Preheat oven to 350°F.
2. In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth.
3. Pour the mixture into 8 ungreased 6-oz. ramekins. Place the ramekins in a shallow roasting pan, filling the roasting pan with hot water to halfway up the sides of the ramekins.
4. Bake for 30-35 minutes or just until the mixture is set.
5. Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.
6. In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth. You can also use a double boiler to melt the chocolate.
7. Divide the mixture between the ramekins and spread evenly to form a thin layer of chocolate.
8. Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.

Optional - top each dessert with additional fine ground instant espresso coffee granules, if desired.