Mayan Cocoa Pots (Oceania)

2 cups heavy cream

4 ounces bittersweet Mexican chocolate, finely chopped

6 egg yolks

1/4 cup sugar

Pinch each of cinnamon and cayenne pepper

Note: This recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Oceania Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled