Chili-Cinnamon Chocolate Pots with Toasted Sesame

Silky bittersweet chocolate pots steeped with ancho chile, cinnamon, and a gloss of jam, finished with toasted sesame. They echo the convent kitchen in Chiles for the Archbishop, where Puebla woke to chile, sesame, and dread of a midday guest.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 5g fiber

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Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup unsweetened cocoa powder
• 4 ounces bittersweet chocolate
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ancho chile powder
• pinch ground cloves
• 1 tablespoon tomato jam or apricot jam
• 2 tablespoons toasted sesame seeds
• 3 tablespoons sugar

Instructions

1. 1In a saucepan, heat the cream, cocoa, cinnamon, chile powder, cloves, and sugar over medium heat, whisking until the mixture is smooth and just begins to simmer.
2. 2Remove from heat, add the chopped bittersweet chocolate and jam, and whisk until completely melted and glossy; the mixture should taste deep and lightly bitter.
3. 3Divide the warm pudding among four small ramekins or cups and smooth the tops.
4. 4Sprinkle generously with toasted sesame seeds and let cool at room temperature for 15 minutes before serving, or chill for a firmer set.