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 finely chopped dark chocolate in a heatproof bowl. In a medium saucepan, whisk together the coconut cream, egg yolks, chili powder, cinnamon, and salt until smooth.
2. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of a spoon and reaches about 175°F (10–15 minutes). Do not let it simmer or boil.
3. Remove from heat. Pour the hot custard over the chocolate (strain first if you want an extra-smooth texture) and let stand undisturbed for 5 minutes.
4. Gently stir from the center outward until the mixture is glossy and fully emulsified, then stir in the vanilla extract.
5. Divide the mixture among eight small cups or ramekins. Cover and refrigerate until set, at least 4 hours.
6. Serve chilled with your favorite toppings, if desired.