340 g extra dark chocolate, 70% cocoa solids, finely chopped
2 teaspoons ground Ancho chilli powder
1/2 teaspoon ground cinnamon
2 x 400-ml cans of coconut milk
chocolate, to decorate (chilled)
Break up the chocolate and place in a large bowl. Add the chilli powder and cinnamon.
In a medium-sized saucepan bring the coconut milk to the boil over a medium-high heat. Pour the hot milk over the chocolate and stir until it has completely melted.
Pour the chocolate mixture into six small bowls or ramekins. Cover and place in the fridge for about 11⁄2 hours until set.
When ready to serve, remove from the fridge and grate a little chocolate over each pot – it's easier to do this if the chocolate has been chilled first.
Surf-side Eating published by Ryland Peters & Small (£16.99)
Photography by Ryland Peters & Small