7 ounces dark chocolate (70% cacao or higher), finely chopped
1 (14 ounce) can full-fat coconut milk
2 large egg yolks
1/4 teaspoon ancho chile powder
1/8 teaspoon kosher salt
1 cinnamon stick
1 tablespoon vanilla extract
1 cup whipped coconut cream
1 tablespoon ground cinnamon
Instructions
Place the chocolate in a bowl and set aside. In a saucepan, whisk to combine he coconut milk, egg yolks, chile powder, and salt. Drop in the cinnamon stick.
Heat the mixture over medium-low heat, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon, 10-15 minutes. Watch he custard like a hawk- you don’t want to overcook it. Remember: steaming is good, but simmering and boiling are bad. When in doubt, use an instant-read thermometer to ensure the final temperature is about 175 degrees F.
When the custard is ready, take the pot off the heat, and fish out the cinnamon stick. Position a fine-mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits.
Let the chocolate and custard mixture sit undisturbed for 5 minutes. Seriously: set a timer and walk away. Staring at the chocolatey goodness is just going to drive you bonkers.
When your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you’ll end up with grainy chocolate. (Mexican chocolate is traditionally coarse-ground and can be crumbly in texture, but I prefer my pots de creme to be sinfully smooth.) Steady, slow stirring is essential for ensuring a stable emulsion. Once you’ve achieved a smooth mixture, stir in the vanilla extract.
Divide the mixture evenly among eight 2 ounce espresso cups or ramekins, and cool to room temperature. Cover the cups with plastic wrap and refrigerate for at least 4 hours.
When you’re ready to serve, remove the pots de creme from the fridge and spoon a dollop of the whipped coconut cream onto each cup.
Dust with a shower of cinnamon, grab a spoon, and dig in.
Notes
Makes 8 servings Hands-on time: 30 minutes Total time: 4 1/2 hours