8 Servings 15 min Cook
7 Oz Dark Chocolate
1 2/3 Cup Coconut Cream
2 Large yolk (separated from white) Egg Yolk
1/4 Tsp Chili Powder
1/2 Tsp Cinnamon
0 Tsp Salt
1 Tbsp Vanilla Extract
Place the chocolate in a bowl and set aside.
In a saucepan whisk to combine the coconut milk, egg yolks, chili powder, salt, and cinnamon.
Heat the mixture over medium low heat stirring constantly until it thickens to form a smooth custard that coats the back of the spoon (should take 10-15 minutes).
Watch closely, steaming is good, simmering and boiling are bad.
Final temperature should be about 175 degrees F
Take custard off the heat.
Pour custard onto chocolate (you can strain the mixture if you are worried about lumps).
Let sit for 5 minutes undisturbed.
When timer goes off gently stir melted chocolate in to base.
Once you have achieved a smooth emulsion stir in vanilla extract.
Divide into eight small cups (ramekins, japanese tea cups, silicone cupcake holders etc), cover with plastic wrap and and refrigerate for at least 4 hours.
Serve with your choice of toppings and enjoy!
