Chocolate-Espresso Pots de Crème with Benne Seed Coins

Whisk together first 6 ingredients in top of double boiler; add chocolate. Pour water to a depth of 1 inch into bottom of double boiler over medium heat, and bring water to a boil. Reduce heat to medium-low; cook, whisking constantly, 15 minutes or until mixture reaches 160º. Mixture will be moderately thickened and will thicken more as it cools. Remove from heat. Divide chocolate mixture evenly among 6 serving cups. Cover and chill overnight. Garnish with Benne Seed Coins.