Mocha Custard

Preheat the oven to 300°. Put the boiling water in your blender container and drop in the chocolate.

Let it sit for 5 minutes or so.

Add the coffee crystals, heavy cream, eggs, Splenda and salt and blend for a minute or so.

Spray a 1-quart casserole with nonstick cooking spray and pour the mixture into it. (If you prefer, pour into individual custard cups.) Place the casserole or custard cups in a larger pan filled with hot water and place the entire thing in the oven.

Bake for 1 hour and 20 minutes.

Cool, then chill well before serving. (The chilling makes a big difference in the texture.) Yield: 4 generous servings.