Steps

1. Select ceramic baking ramekins 5 inches in diameter and 1 inch deep.
2. Preheat oven to 375°F. Adjust rack to middle of the oven. Bring a large saucepan of water to a simmer.
3. Heat the cream in the top of a double boiler until small bubbles form around the edges of the pan. Remove from heat and stir in the espresso, sugar, salt, vanilla and chocolate until the sugar is dissolved and the chocolate is melted.
4. In a separate bowl, lightly whisk the egg yolks and whole egg until smooth but not too frothy. Whisk a cup of the chocolate cream into the eggs. Whisk another cup of mocha cream into the egg mixture, and then whisk the egg mixture back into the remaining mocha cream. Let rest for 10 minutes and skim any foam off the top. Adjust sugar to desired sweetness.
5. Fold a piece of parchment paper in half and place on the bottom of a baking pan large enough to accommodate six 5-inch wide by 1-inch deep ramekins. Arrange the ramekins in the pan and ladle hot custard into each, filling them to within 1/2 inch of the rim. Carefully pour enough hot water into the pan to come about 1/3 inch up the side of the ramekins.
6. Place the pan carefully in the oven and top the ramekins off with any remaining custard. Reduce heat immediately to 325°F and bake, uncovered, until set, about 25 to 30 minutes. To see if they are done, tap the ramekins with a knife. The custards are ready when they are firm around the edges with a small wiggly center.
7. Remove the pan and let the custards rest in the water for 10 minutes, then remove the ramekins, wipe them dry and cool to room temperature. Refrigerate until well-set, about 3 or 4 hours.
8. For service, top each ramekin with a thin layer of brown sugar. Use a hand-held kitchen torch to caramelize the sugar tops. Allow the caramel to cool before topping with whipped cream.

Notes

Serve with crunchy cookies such as biscotti. This crème brulée is updated with a strong jolt of rich espresso and dark chocolate and garnished with soft whipped cream.

The custard can be made the day ahead and refrigerated, tightly wrapped. The caramelized sugar topping can be applied just before serving.