Chocolate Pots De Creme Brulee

• 1 cup semi-sweet chocolate chips
• 3 large egg yolks
• 1 cup heavy cream
• 12 cup granulated sugar, divided
• 12 vanilla bean, split and scraped
• 14 cup coffee, hot
• 1 pinch kosher salt

1. Place the chocolate in a medium bowl and set aside.
2. In a medium bowl, whisk together the egg yolks and set aside.
3. In a medium saucepan set over medium heat, combine the cream, 1/4 cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
4. Slowly pour the hot-cream mixture into the eggs, whisking to combine.
5. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod).
6. Gently whisk in the water and salt until the mixture is smooth.
7. Pour the mixture into four 4-ounce ramekins and refrigerate overnight.
8. To serve, sprinkle each pots de creme with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar.
9. Serve immediately.
10. (If you don't have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high.
11. Place the sugar-sprinkled pots de creme on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling.
12. Note: Keep an eye on the pots de creme as the sugar can burn quickly.
13. ).

semisweet chocolate chips, egg yolks, heavy cream, sugar, vanilla bean, coffee, kosher salt

Taken from www.food.com/recipe/chocolate-pots-de-creme-brulee-502354 (may not work)