Here’s what you’ll need to make eight 2-ounce servings:

For the pots de crème:

7 ounces dark chocolate (70% cacao or higher), finely chopped
14 ounce can full-fat coconut milk (I used 365 Everyday Value Coconut Milk from Whole Foods)
2 large egg yolks
⅛ - ¼ teaspoon ancho chile powder (depending on how much heat you prefer)
⅛ teaspoon kosher salt
1 cinnamon stick
1 tablespoon vanilla extract
For the whipped topping:

14 ounce can full-fat coconut milk, chilled overnight in the refrigerator
Coconut sugar, to taste (optional)
1 tablespoon ground cinnamon