Place the chocolate and instant coffee granules in a medium bowl, and set aside.

In a small saucepan over low heat, heat the heavy cream until it's hot and steaming, but not boiling.

Pour the cream over the chocolate and instant coffee granules, and allow to sit for 1 minute, without stirring.

Once the cream has melted the chocolate, stir together until smooth.

In a large bowl, whisk the egg yolks and sugar together.

Slowly whisk the chocolate mixture into the egg mixture. You don't want to accidentally cook the egg yolks with the heat from the chocolate mixture, so you add the chocolate slowly. Stir until smooth.

Whisk in the mü coffeehouse cocktail and the peppermint extract.

Place 4 lightly greased ramekins or custard cups in an 8x8-inch baking pan.

Pour enough water into the baking pan that it rises to about halfway up the ramekins.

Divide the chocolate mixture evenly among the ramekins.

Bake at 300 degrees for 25-30 minutes, or until the custard is set at the edges, and slightly jiggly in the center.

Allow ramekins to cool for 10 minutes in the baking pan before removing to a wire rack to cool completely.

Refrigerate for at least 1 hour, or until chilled.

Top with whipped cream and chocolate curls, if desired.