| | COFFEE-VANILLA CREAM |
| 1 | c | Heavy cream |
| 1/4 | c | Fresh roasted coffee beans |
| 4 | ts | Granulated sugar |
| 1 | | Vanilla bean; split in half lengthwise |
| | VIENNESE WALNUT PUDDING |
| | Butter and sugar; for custard cups |
| 4 | oz | Semisweet chocolate; coarsely chopped |
| 2 | tb | Dark rum |
| 1 | tb | Water |
| 2 | ts | Instant coffee granules |
| 1 | c | Plain dried bread crumbs |
| 1/2 | c | Walnuts |
| 1 | pn | Salt |
| 5 | tb | Unsalted butter; softened |
| 1/3 | c | Confectioners' sugar |
| 1 | ts | Vanilla extract |
| 3 | lg | Egg yolks plus 4 large egg whites, at room temperature |
| 2 | tb | Granulated sugar |
| | CHOCOLATE GLAZE |
| 8 | oz | Semisweet chocolate; finely chopped |
| 3/4 | c | Plus 3 tablespoons heavy cream |
| 3 | tb | Light corn syrup |
| 1 | ts | Vanilla extract |
| | HALF-DIPPED WALNUTS |
| 6 | | Walnut halves |
