Chocolate Crème Espresso Brulee

Step One

1/3 cup sugar
1 pint heavy cream
1 2/3 cups coffee beans

Combine and bring to a boil.  Turn off heat and let it steep for 30-40 minutes.  Cool down at room temperature.  Strain and discard beans.

Step Two

1 lb. 2 oz, semi-sweet chocolate
2 ½ oz unsweetened chocolate

Melt over a double boiler and add to mix.

Step Three

2 ½ cups heavy cream
10 egg yolks

Combine and add to mix.

Pour mix into ramekins.  Place ramekins in a waterbath and bake at 300 degrees for 30-45 minutes or until set.

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