For Pots de Creme:
1/2 cup espresso coffee beans
2 cups half & half
1 cinnamon stick
1 vanilla pod, seeds scraped
4 ounces (weighed) bittersweet chocolate
4 large egg yolks
1/4 cup granulated sugar
6 chocolate covered espresso beans
For Lemon Chantilly:
1 cup heavy cream
1 teaspoon lemon zest
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 tablespoons confectioner sugar
DirectionsPreheat oven to 325˚F.
Arrange the espresso beans in a single layer on a baking sheet; roast in the oven for 10 minutes or until fragrant. Cool slightly and coarse chop beans in coffee grinder.
Combine the half & half, cinnamon stick, vanilla seeds and pod, and espresso beans in medium saucepan and bring to a simmer. Remove from heat and stir in chocolate until fully melted. Cover and let steep 15 minutes to develop flavor. Whisk egg yolks and sugar in a large bowl until smooth. Gradually whisk in half of cream mixture to temper eggs; stir mixture back into saucepan and heat slowly to 165˚.
Remove from heat.
Place six small (6-ounce) porcelain ramekins or espresso cups in a casserole dish. Strain cream mixture through fine strainer into large measuring cup. Divide custard among the cups. Pour enough hot water into baking pan to come halfway up sides of custard cups; bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water; cool on wire rack. Refrigerate until cold, about 4 hours.
In a the bowl of a stand mixer with whisk attachment, pour in heavy cream and mix until firm peaks form. Add zest, extracts, and sugar; whip to firm peaks. Dollop on finished pots de crème and garnish with a single chocolate covered espresso bean.