Chocolate Chile Pots De Creme

• 1 34 cups whipping cream
• 34 cup half-and-half
• 2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed
• 18 teaspoon salt
• 18 teaspoon scant cayenne pepper
• 6 large egg yolks
• 14 cup sugar
• 1 tablespoon honey
• 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• sweetened whipped cream
• cayenne pepper

1. Bring cream and half and half to simmer in a heavy large saucepan over high heat.
2. Add chiles and remove form heat.
3. Cover and let steep 30 minutes.
4. Strain into a large bowl, pressing on the chiles to release some chile solids then solids left in strainer.
5. Return the strained mixture to the saucepan.
6. Whisk in salt and scant 1/8 teaspoon cayenne; bring to boil.
7. Whisk yolks, sugar and honey in a medium bowl.
8. Gradually whisk in hot cream mixture.
9. Return custard to saucepan.
10. Reduce heat to medium-low; stir until mixture leaves path on back of wooden spoon when the finger is drawn across, about 5 minutes (do not boil).
11. Remove form heat.
12. Add both chocolates and vanilla; whisk until chocolate is melted.
13. Divide mixture among 6 3/4 cup pot de creme cups or ramekins.
14. Cover and refrigerate overnight.
15. Top each with whipped cream and sprinkle lightly with cayenne.

whipping cream, mexico chiles, salt, cayenne pepper, egg yolks, sugar, honey, bittersweet chocolate, chocolate, vanilla, whipped cream, cayenne pepper

Taken from www.food.com/recipe/chocolate-chile-pots-de-cr-me-237206 (may not work)