Pots de Crème with Cayenne and Cinnamon

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Directions

Preheat oven to 300°.

In a small saucepan over medium heat, bring cream, milk, kahlua, espresso powder, and spices to a boil. Remove from heat.

Place chopped chocolate in mixing bowl; pour hot cream over it. Stir until smooth. Let cool slightly.

In another bowl, whisk together egg yolks and sugar. Whisk about 1 tablespoon of the chocolate mixture into the eggs. Slowly whisk egg mixture into the chocolate mixture, whisking constantly.

Divide mixture between 6 (4-oz) ramekins (or use standard demi-tasse cups, in which case you get a little "bonus" pots de creme or two for the cook). Place the ramekins in a baking dish or roasting pan. Place on oven rack; pour hot water into pan so that it comes halfway up sides of ramekins. Bake until edges are set but centers are still slightly wobbly, about 25 minutes. Transfer ramekins to a cooling rack.

Cool completely; refrigerate at least 3 hours or until ready to serve.

Top with sweetened whipped cream and chocolate shavings.