200g dark chocolate (70% cacao or higher), finely chopped
1 can full-fat coconut milk
2 large egg yolks
1/4 tsp chilli powder or 1 tsp of fresh chillies, very finely chopped
Pinch of salt
1 cinnamon stick
1 tbsp vanilla extract

For the Whipped Topping
1 can full-fat coconut milk chilled overnight in the refrigerator
Coconut sugar, to taste (optional)
1 tablespoon ground cinnamon

In a medium saucepan over medium-low heat, whisk together coconut milk, egg yolks, chilli, and salt. Add in the cinnamon stick. Heat the mixture, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon, about 10 to 15 minutes. Carefully watch the custard, taking care not to overcook or boil it. When the custard is ready, take the pan off the heat, and remove the cinnamon stick. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumps. Let the chocolate and custard mixture sit undisturbed for 5 minutes, then gently stir to mix the melted chocolate into the custard base. Stir very gently so that the temperature doesn’t drop too quickly, otherwise you’ll end up with grainy chocolate. Steady, slow stirring is essential for ensuring a stable emulsion. Stir in the vanilla extract.

Divide the mixture evenly into espresso cups or ramekins and cool to room temperature. Let them chill and firm up in the fridge for at least 4 hours. When ready to serve, remove them from the fridge along with the chilled can of coconut milk. Remove the lid and carefully spoon out the thick layer of solidified coconut cream on the top. Place the cream into a chilled bowl, with coconut sugar if using, and whip it until it forms stiff peaks. Spoon a dollop of the whipped coconut cream on to each cup. Dust with cinnamon. YUM!

Chocolate Chilli Pots

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