Spiced chocolate pots
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Method
Finely chop 175g dark chocolate and set aside. Put the cream in a medium saucepan and add the chilli halves, cinnamon and 10 gratings of nutmeg. Put over a medium heat and leave until the cream is very hot but not boiling. Remove from the heat, carefully take out and discard the chillies, then add the chopped chocolate and leave for 30 seconds. Whisk until smooth.
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. Divide the mixture between 4 small pots or teacups (about 150ml each) and leave to cool. Chill for at least 3 hours, then serve with a small dollop of crème fraîche, the remaining 25g chocolate grated over the top and a small chilli for decoration, if you like. Leave for 15-20 minutes at room temperature before serving.
