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In a blender, combine the
Semi-Sweet Chocolate Chips (2 cups)
. Blend for 10 to 15 seconds, until combined but still a bit chunky.
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 tsp)
Cayenne Pepper (1/4 tsp)
Chili Powder (1/4 tsp)
Ground Cinnamon (1/2 tsp)
Salt (1/4 tsp)
. 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 Tbsp)
Vanilla Extract (1 Tbsp)
Ground Cinnamon (1/4 tsp)
with a hand mixer until fluffy.
Serve the Pots de Creme chilled with a dollop of cinnamon whipped cream and a shaving of cinnamon.