Put a dish towel down in the bottom of heavy roasting pan and set aside.

Preheat oven to 325°. Bring the cream and milk just to a simmer in medium saucepan over medium heat. Remove from heat. Add in the chopped chocolate and espresso powder and whisk until melted and smooth.

Whisk the yolks and sugar in large bowl until blended. Gradually whisk in the warm chocolate mixture. If you feel like you have pieces of egg that have cooked, strain mixture into another bowl.  Stir in the Grand Marnier. Cool for 5-10 minutes.

Divide the custard mixture among 8 - 3/4 cup custard cups or coffee cups (I used espresso cups for a smaller dessert). Put the custard cups into roasting pan on top of the dish towel. Add enough hot water to the pan to come halfway up the sides of the cups. Cover pan with foil. Bake until the custard cups are set but centers still jiggle slightly when shaken, about 55 minutes. Remove cups from water. Chill custards until cold, about 2-3 hours. cover and keep chilled until ready to serve.

When ready to serve, add a dollop of whipped cream and sprinkle with either cocoa or grated chocolate or chocolate curls.

These can be made up to 2 days in advance.

For the whipped cream, put the chilled heavy cream into a chilled bowl, add the sugar and 1 teaspoon of Grand Marnier and beat until stiff peaks form.