- Step 1
Place the milk in a large saucepan over medium heat and bring to a simmer, being careful not to scorch. Add the chocolate and continue stirring with a rubber spatula until smooth and the chocolate has melted. Remove from heat.
- Step 2
Meanwhile, beat the yolks in a large bowl. Slowly pour the chocolate mixture into the yolks, one ladle at a time, being careful not to scramble the egg yolks. Once half the melted chocolate is incorporated, pour the rest in, along with the vanilla and salt, mixing thoroughly.
- Step 3
Transfer the mixture to a jug. Carefully pour into 8 ramekins or glasses and refrigerate, uncovered, for 30 mins. Remove and cover with plastic wrap and return to the fridge for 3-4 hrs, up to 1 day ahead. This prevents
- Step 4
a skin from forming.
- Step 5
About 20 mins before serving, remove the chocolate pots from the fridge to bring to room temperature. Whip the cream lightly to form soft peaks and fold in the cinnamon.
- Step 6
To serve, spoon the cream mixture over the chocolate pots and tap glass on your hand to distribute the cream over the top. Using a vegetable peeler, scrape the remaining chocolate over the cream to make chocolate curls.