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Directions:

Combine contents of Chocolate Oaxaqueño with chocolate chips in a large bowl and set aside
In a second mixing bowl, whisk together the egg yolks and coffee flavored liqueur. Set aside.
In a medium sized saucepan, combine the heavy cream and milk bring to a simmer and remove from heat.
Temper the egg mixture by pouring half of the hot cream and milk mixture in a thin, slow stream into the eggs while constantly whisking.
When the egg mixture is warm, add it back to the saucepan along with all of the remaining cream mixture.
Heat the custard base over low heat stirring constantly with a rubber spatula. Continuously stir the mixture scraping along the bottom and sides of the pan to prevent curdling until the mixture has thickened or reached 180 degrees. Do not allow the mixture to boil.
Pour the hot custard base over the chocolate mixture and allow to stand for 2 minutes.
After 2 minutes, whisk the custard and chocolate together until smooth and well combined, season with a pinch of salt.
Pour the mixture into 6 ramekins, small cups or cocktail glasses. Chill for at least four hours.
Serve with lightly sweetened whipped cream.