Mexican Chocolate Pot De Crème

Ingredients

• Dark chocolate

  70-85% cacao solids

  7 oz or 198g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 ⅔ cup or 400g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ⅛ tsp or 0.8g

• Vanilla extract

  1 tbsp or 13g

Directions

1. Place the chocolate in a bowl and set aside. In a saucepan whisk to combine the coconut milk, egg yolks, chili powder, salt, and cinnamon.
2. Heat the mixture over medium low heat stirring constantly until it thickens to form a smooth custard that coats the back of the spoon (should take 10-15 minutes). Watch closely, steaming is good, simmering and boiling are bad. Final temperature should be about 175 degrees F
3. Take custard off the heat. Pour custard onto chocolate (you can strain the mixture if you are worried about lumps). Let sit for 5 minutes undisturbed.
4. When timer goes off gently stir melted chocolate in to base. Once you have achieved a smooth emulsion stir in vanilla extract.
5. Divide into eight small cups (ramekins, japanese tea cups, silicone cupcake holders etc), cover with plastic wrap and and refrigerate for at least 4 hours.
6. Serve with your choice of toppings and enjoy!