Preheat oven to 315.
Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
Whisk together egg yolks, vanilla, and coffee until combined; set aside.
In a saucepan set over medium heat, stir together cream and, mini chocolate chips, and sugar; cook, frequently stirring, until it begins to boil and chocolate is melted.
Remove from heat and slowly add ? of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
Pour prepared custard mixture into previously prepared ramekins.
Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
Bake for 50 to 60 minutes, or until set.
Remove from oven and place ramekins on a wire rack.
Allow to cool to room temperature; about 1 hour.
Cover and refrigerate for 2 hours.
If you have a kitchen torch, sprinkle about 1 teaspoon of raw sugar over the top of the creme brulee; melt the sugar with the torch and form a crispy top.
If you do not have a kitchen torch, remove wrap and sprinkle about 1 teaspoon of raw sugar over the top of the creme brulee.
Turn on the broiler.
Place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
Let stand few minutes.
Add white chocolate shavings, if using.
Serve cold.