In a saucepan, combine milk and coffee granules. Bring to a boil.
In a separate bowl, whisk whole eggs and egg yolks together with sugar. Add flour.
Gradually mix 1 cup of hot milk mixture into egg mixture. Then whisk this blended mixture back into the saucepan of milk and coffee. Bring to a boil and cook over medium heat, whisking constantly, until the custard has thickened.
Strain custard through a sieve into a bowl. Add chopped chocolate and stir until the mixture is thoroughly blended. Let cool, then refrigerate until cold.
To serve, spoon chocolate custard into dessert bowls and sprinkle with toasted almonds.
Créme au chocolate can be made up to 4 days ahead and stored in the refrigerator.