1 1/4 cups heavy cream
1 1/4 cups whole milk
1/2 teaspoon piment d'espelette or cayenne pepper, plus more for garnish, optional
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4 ounces dark chocolate (70 percent cacao), chopped
Creme fraiche or sour cream, for serving
The pudding can be made up to two days in advance. I prefer to make it one day in advance so the chile flavor mellows a bit. This is a great pudding for serving in espresso cups.
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