For the pots de crème
- 7 oz. dark chocolate (70% cacao or higher), finely chopped
- 14 oz. can full-fat coconut milk
- 2 large egg yolks
- 1/8-1/4 teaspoon ancho chile powder (depending on how much heat you prefer)
- 1/8 teaspoon kosher salt
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- Place the chocolate in a medium bowl and set aside.
- In a medium saucepan, add a can of coconut milk, egg yolks, ancho chile powder, and kosher salt.
- Whisk until thoroughly combined, and then drop in the cinnamon stick.
- Heat the mixture over medium-low hear, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon (about 10 to 15 minutes). Watch the custard carefully. When in doubt, use an instant-read thermometer to make sure the final temperature is about 175°F (80°C).
- 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.
- After 5 minutes, use a spatula and stir gently to mix the melted chocolate into the custard base. Once you have achieve a smooth mixture, stir in the vanilla extract.
- Divide the mixture evenly into eight 2-ounce espresso cups or ramekins and cool to room temperature.
- Cover the cups with plastic wrap and let chill in the fridge for at least 4 hours.
For the whipped topping
- 14 oz. can full-fat coconut milk, chilled overnight in the refrigerator
- coconut sugar, to taste (optional)
- 1 tablespoon ground cinnamon
- Remove pots de crème from the fridge along with a chilled can of coconut milk.
- Remove lid from can and carefully spoon out the thick layer of solidified coconut cream on the top.
- Toss the cream and coconut sugar into a chilled bowl and whip together until smooth.
- Spoon a dollop of whipped coconut cream onto each cup.
- Dust each pot with cinnamon.
- Grab a spoon and enjoy!