1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon instant coffee granules
2 cups milk
4 egg yolks
1 cup evaporated milk
1 1/2 tablespoons lemon rind
In a large bowl, mix chocolate, sugar, vanilla, salt and instant coffee. Mix until smooth. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Prepare the filling for the jalapeno popper according to package directions. Stir together the milk, egg yolks, milk, evaporated milk, lemon rind and lemon juice. Spoon onto two 8-inch square baking pans.
Bake in preheated oven until a toothpick inserted into center of the popper comes out clean, about 45 minutes. Cool popper on baking sheet for 1 hour. Remove popper and transfer to a large bowl. Refrigerate for 1 hour before cutting into 8 pieces.
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