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In a blender, combine the Semi-Sweet Chocolate Chips (12 ounce) and Egg (4). Blend for 10 to 15 minutes, until combined but still a bit chunky.
Heat the Coffee (1 cup) in the microwave or a sauce pot until very hot.
With the blender running on low, stream in the coffee.
When the mixture is smooth, add in the Vanilla Extract (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Chili Powder (1/4 teaspoon), Ground Cinnamon (1/2 teaspoon) and Salt (1/4 teaspoon). Blend for another 10 seconds.
Divide the mixture between 6 ramekins or small cups. Refrigerate for at least 3 hours, until the custard is set.
In a chilled bowl, whip the Heavy Cream (1 cup), Powdered Confectioners Sugar (2 tablespoon), Vanilla Extract (1 tablespoon), and Ground Cinnamon (1/4 teaspoon) with a hand mixer until fluffy.
Serve the Pots de Creme chilled with a dollop of cinnamon whipped cream and a shaving of cinnamon.