Easy Mexican Chocolate Pots de Crème

Ingredients

• 2 cups heavy cream
• 3 egg yolks
• 1/2 teaspoon quality ground cinnamon (we like Saigon)
• 1/8 teaspoon ground red chili pepper ((or a touch more if you like it spicier))
• 1/8 teaspoon salt
• 1 teaspoon quality pure Mexican vanilla extract
• 6 ounces high quality dark chocolate

Instructions

1. 1

   Chop up the chocolate and place it in a blender. Set aside.

2. 2

   Place the cream, egg yolks, salt, ground red chili pepper and cinnamon in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. DO NOT BOIL. Stir in the vanilla extract.

3. 3

   Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).

4. 4

   For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.

5. 5

   Serve with a dollop of whipped cream sprinkled with chocolate shavings and a half cinnamon stick.