Spiced Chocolate Pots

Updated at: Thu, 17 Aug 2023 03:57:43 GMT

Step 1

Halve and deseed the chillies (leave any you're keeping for decoration intact.)

Step 2

Finely chop 90% of the dark chocolate and set aside.

Step 3

Put the cream in a medium saucepan and add the chili halves, cinnamon, and five gratings of nutmeg for every two pots you're making.

Step 4

Put over a medium heat and leave until the cream is very hot but not boiling.

Step 5

Remove from the heat, carefully take out and discard the chillies, then add the chopped chocolate and leave for 30 seconds. Whisk until smooth.

Step 6

Put the egg yolks in a large mixing bowl and whisk in a pinch of fine sea salt, then pour them over the chocolate cream, whisking constantly.

Step 7

Divide your mixture between small pots or tea cups (about 150 ml each) and leave to cool. Chill for at least 3 hours.

Step 8

Remove the pots from the fridge about 20 minutes before serving so they soften up a bit. Serve with a small dollop of creme fraiche, the remaining chocolate grated over the top, and a small chili for decoration, if you like.

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