• 24 oz. high-quality semi-sweet chocolate
  • 4 1/2 cups whole milk
  • 4 cups heavy cream
  • 15 egg yolks
  • 12 tablespoons sugar
  • 2 teaspoons salt
  • 4 teaspoons Merquen chili flakes
  • 4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon almond extract

Start by putting the chocolate into a blender.

Warm milk and cream with spices until barely scalded. Slowly temper the yolks and sugar with the hot milk mixture. Cook over a double boiler until thickened.

Pour hot mixture over chocolate and blend until melted.

Strain the custard into ramekins and cool.

Top with freshly whipped cream.

Makes 8 servings

Pairs with Hahn Cabernet Sauvignon and Hahn GSM