Mexican Chocolate Pots De Creme

• 7 ounces, weight Dark Chocolate, At Least 72% Cacao
• 2 cans (14 Oz. Size) Coconut Milk (one Refrigerated Overnight, One Not), Divided Use
• 2 Egg Yolks
• 1/4 teaspoons Chili Powder
• 1/8 teaspoons Salt
• 1 Cinnamon Stick
• 1 teaspoon Vanilla Extract
• Optional Garnishes: Fresh Berries, Mint Sprigs Or Ground Cinnamon

1. 1. For the custard (note it requires a minimum of 4 hours of refrigeration once made):
2. 2. Finely chop the chocolate with a serrated knife. Place in a medium bowl and set aside. Place a fine mesh sieve over the top.
3. 3. In a medium saucepan, add the non-refrigerated can of coconut milk, egg yolks, chili powder and salt. Whisk until well blended. Add cinnamon stick and cook over medium-low heat, stirring constantly until thickened and smooth and it coats the back of a spoon, about 12-15 minutes. Do not let it boil; just keep simmering.
4. 4. Remove the cinnamon stick and pour into the sieve over the chocolate to catch any bits. Allow this to rest undisturbed for 5 full minutes.
5. 5. After the five minutes use a spatula to gently combine the custard and chocolate, stirring slowly, gently and thoroughly. When well mixed stir in the vanilla.
6. 6. Pour the mixture into 8 individual serving size ramekins or espresso cups. Cover with plastic wrap and refrigerate for 4 hours. Serve with a dollop of whipped coconut cream and a sprinkle of cinnamon and garnish with a berry and mint.
7. For the coconut cream:
8. Empty the refrigerated can of coconut milk into a bowl. Use a fork or whisk to whip this until fluffy, or your desired consistency.
9. Recipe adapted from Nom Nom Paleo Cookbook.

chocolate, coconut milk, egg yolks, ubc, salt, cinnamon, vanilla, fresh berries

Taken from tastykitchen.com/recipes/desserts/mexican-chocolate-pots-de-creme/ (may not work)