• 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.

• Allow the creme brulee to sit for at least 5 minutes before serving.

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.