Position the rack in the center of the oven and preheat to 325 degrees.
Arrange 6 ramekins in a roasting pan or a large baking dish.
In a small saucepan, mix sugar and 1/2 cup water. Cook over medium high heat, stirring until the sugar is dissolved. Stop stirring and increase heat to high and cook until mixture caramelizes and turns to a light amber color.
Remove pan from heat, gradually and very carefully add remaining water. Stir to blend.
Carefully pour hot caramel evenly into all of the ramekins. Set aside.
MAKE CHOCOLATE FLAN:
Place chocolate in a large bowl and set aside.
Heat the milk in a large saucepan until small bubbles begin to form around the edge but not boiling.
Remove from heat and pour over the chocolate, let stand for 1 minute then whisk until melted and smooth.
In another large bowl whisk together eggs and sugar until blended, gradually whisk in the chocolate mixture, liqueur, vanilla extract and espresso mixture.
Strain the mixture through a fine mesh sieve into a bowl and divide evenly into the 6 ramekins.
Pour hot water into the roasting pan so that it comes halfway up the sides of the ramekins.
Bake the flan in a water bath for 35 minutes or until the center is just set.
Transfer the ramekins to a wire rack to cool completely.
Chill until ready to serve.
MAKE DULCE DE LECHE CREAM:
In a medium saucepan, heat milk to a boil. Reduce to a simmer and add sugar and baking soda.
Simmer for about 25 minutes, stirring frequently with a wooden spoon until milk becomes thick and resembles a light caramel sauce.
Gently fold milk mixture into the whipped cream. Refrigerate until ready to serve.
TO SET UP:
Run a paring knife around the inner edge of the flan to loosen. Dip the bottom of the ramekin in very hot water for about 15 seconds.
Invert onto a dessert plate, letting the caramel drip over the top of the flan. Serve each flan with a dollop of Dulce De Leche cream on top.