Preheat oven to 300 degrees. You will need 6 ramekins and 1 13×9 inch baking pan.

Bring a small saucepan of water to a boil.  In a large bowl, whisk together the egg yolks, sugar, and cornstarch until it becomes light and fluffy in color. Set aside.

In a quart freezer ziploc bag, place the coffee beans. Roll a rolling pin over them several times to crush them lightly.

In a medium saucepan, or pot, bring whipping cream to a simmer, and place the crushed coffee beans into the cream. Stir gently, and allow the coffee to steep for 10-15 minutes, or until the coffee flavor is very fragrant and the cream changes to a tan color. Using a very fine mesh strainer, remove the coffee beans, pouring the coffee cream into a second large bowl.

Using a 1/4 cup measuring cup, pour the hot  cream into the egg mixture, while whisking constantly to temper the eggs. Repeat until all the cream has been whisked into the eggs. Try not to whisk too heavily or the cream will become frothy. Fill the ramekins with the custard mixture.

Place the six ramekins into the 13×9 inch baking pan. Place the baking pan into the oven, and gently pour the boiling water around the ramekins, until it comes about 2/3 of the way up the sides of the ramekins. Gently slide the rack into the oven and bake 25-30 minutes, or until the custard comes to 175 degrees on an instant read thermometer.

Remove them from the baking dish carefully, and place on a cooling rack. Once cool to the touch, cover and refrigerate for at least 4 hours.

Prior to serving, sprinkle each creme brulee with sugar, and ensure all the custard is covered. Gently pour off any excess sugar. Using a blow torch, gently toast the sugar until it caramelizes.

In a small cup, melt the chocolate chips in the microwave. Drizzle the chocolate over the top of the creme brulee just before serving.