2 cups chilled whipping creme
3 teaspoons instant espresso powder
2 Ibarra Mexican chocolate disks,  chopped
2 chiles de arbol
6 large eggs yolks  room temperature
1 teaspoon vanilla extract
pinch of salt

1/2 cup whipping cream (optional) for presentation

Directions
Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds.  Combine 2 cups of the creme along with chiles and the espresso powder in a heavy medium saucepan.  Bring the mixture to a simmer while you whisk, dissolving the espresso powder.  Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.

Select a large bowl.  Whisk in the egg yolks, vanilla, and salt until it is well blended.  Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup. 

This recipe makes 7-  3 oz serving or 8 - 2 oz servings. If you don't have pot de creme cups you can use small ramekins or custard cups. Place the cups in a large roasting pan at least 2" deep.  Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes.  Cover the pan with aluminum foil.  Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool.   Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

To Serve
If you wish to use the cream, whip it until soft peaks form.  Spoon creme into a pastry bag with a star shaped tip.  Pipe one star in the middle of each cup.

Mexican Chocolate Lovers Gift box