preheat oven to 325 degrees f', 'put cream , milk , sugar , vanilla bean , chocolate and espresso powder in a saucepan', 'scald milk mixture', 'in a stainless steel bowl stir the egg yolks', 'continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks', 'strain custard into a heat proof container with a pouring spout', 'place four 3 / 4-cup ramekins in a shallow baking pan', 'evenly pour the custard into the ramekins', 'place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins', 'cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved', 'remove the pan from the oven', 'remove the ramekins from the pan and cool on a wire rack', 'once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight', 'sprinkle each custard top with a teaspoon of brown sugar', 'caramelize the sugar with a crme brle torch or under the broiler'

for the mousse:', 'in a small saucepan over medium heat , stir milk and sugar together and add the espresso powder , cook until the milk is hot but not boiling', 'place the chocolate chips in blender', 'pour the hot milk over the chips', 'run the blender on high until well combined , a few seconds', 'add the egg whites and run the blender on high until light , about 1 minute', 'transfer the mousse to 4 small serving cups', 'cover with plastic wrap and refrigerate until firm or about 3 hours', 'for the cream:', 'hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving', 'or store it in the fridge', 'mix the cream , marscarpone , vanilla and powdered sugar and whip together with a mixer until light and fluffy'

pre-heat the oven to 400 degrees', 'generously butter a cake pan and line with parchment paper', 'make the ganache by putting all of the chocolate into a small saucepan on medium-heat', 'stir in whipped cream and 1 / 2 tablespoon butter', 'stir until fully incorporated , about 6-10 minutes', 'add coffee to ganache', 'remove from heat', 'in a separate bowl whip the eggs , sugar , and flour until nearly doubled in size , about 6 minutes', 'add the ganache to the eggs , whipping at a medium speed', 'pour the ganache into the prepared pan', 'bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean', 'refridgerate for at least 3 hours until properly chilled', 'sift the cocoa'

in a small bowl whisk together the flour , sugar , espresso powder and salt', 'in a blender combine the milk , water , melted butter , and eggs', 'pulse a few times to lightly blend', 'add the dry ingredients and blend until smooth', 'cover and chill-up to 1 hour', 'heat a non stick crepe pan or skillet over medium heat', 'pour 1 / 4 cup of the crepe batter into the pan', 'quickly tilt pan in all directions so batter covers pan with a thin coat', 'cook for 30 to 35 seconds', 'carefully lift crepe with a spatula and turn', 'cook for an additional 30 seconds', 'place cooked crepe on a towel', 'repeat with remaining batter', 'makes 12 crepes', 'in a small saucepan over medium heat combine half-and-half and honey', 'cook for 3 minutes , stirring often', 'remove from heat and add the chopped chocolate', 'stir until melted and smooth', 'fold each crepe in half , fold in half again', 'place each crepe on a plate', 'top each with 1 / 2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each', 'top with chocolate curls and dust with espresso powder'

make the cupcakes: preheat the oven to 350f', 'line 12 cupcake wells with paper liners', 'sift together the flour , baking soda , baking powder , and salt', 'stir in the espresso powder', 'using an electric mixer on medium speed , beat the butter with the granulated sugar until light , 1 minute with a stand mixer or 2 minutes with a handheld mixer', 'add the eggs , one at a time , beating well after each addition', 'continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer', 'on low speed , alternately add the dry ingredients and the milk in 2 additions , stirring until incorporated after each addition', 'pour the batter into the paper-lined cupcake wells', 'bake until a skewer inserted in the middle comes out clean , about 20 minutes', 'let cool to room temperature , then remove from the pans', 'make the ganache: place the cream in a small , heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges , about 5 minutes', 'remove the pan from the stove , add the chocolate , and whisk until smooth', 'transfer to a bowl and place plastic wrap directly over the ganache', 'refrigerate until cold', 'make the frosting: melt the white chocolate in a double boiler', 'stir until smooth', 'let cool to room temperature', sift the confectioners' sugar into a medium bowl, 'stir in the milk and vanilla', 'add the butter and salt and beat until smooth', 'stir in the cooled white chocolate', 'refrigerate until firm enough to frost the cupcakes , about 30 minutes', 'cut out about one quarter of the inside of each cupcake with a small paring knife', 'with a pastry bag , fill the indent with the milk chocolate ganache', 'frost each cupcake with the white chocolate frosting', 'the ganache can be made several days ahead and kept refrigerated', 'the frosting can be made a day ahead and stored at room temperature', 'for maximum flavor and moistness , fill and frost the cupcakes the day you plan to serve them'

heat butter , milk and cocoa in a 3 qut saucepan over medium heat , stir frequently do not boil', 'remove from heat and stir in sugar , espresso and vanilla with the wire whisk until smooth and spreadable', 'you may need more or less powdered sugar , add a bit at a time and see when it gets to the consistency you like'