Mexican Chocolate Pots de Creme

1. For the custard (note it requires a minimum of 4 hours of refrigeration once made):
2. Finely chop the chocolate with a serrated knife. Place in a medium bowl and set aside. Place a fine mesh sieve over the top.
3. In a medium saucepan, add the non-refrigerated can of coconut milk, egg yolks, chili powder and salt. Whisk until well blended. Add cinnamon stick and cook over medium-low heat, stirring constantly until thickened and smooth and it coats the back of a spoon, about 12-15 minutes. Do not let it boil; just keep simmering.
4. Remove the cinnamon stick and pour into the sieve over the chocolate to catch any bits. Allow this to rest undisturbed for 5 full minutes.
5. After the five minutes use a spatula to gently combine the custard and chocolate, stirring slowly, gently and thoroughly. When well mixed stir in the vanilla.
6. Pour the mixture into 8 individual serving size ramekins or espresso cups. Cover with plastic wrap and refrigerate for 4 hours. Serve with a dollop of whipped coconut cream and a sprinkle of cinnamon and garnish with a berry and mint.

For the coconut cream:
Empty the refrigerated can of coconut milk into a bowl. Use a fork or whisk to whip this until fluffy, or your desired consistency.

Recipe adapted from Nom Nom Paleo Cookbook.