Method

1. Place 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 all the chocolate has melted. Remove from heat.

2. Meanwhile, beat the yolks in a large bowl. Slowly pour the chocolate mixture into the eggs, one ladle full at a time, being careful not to scramble the eggs. Once half the melted chocolate is incorporated, pour the rest in with the vanilla and salt and mix thoroughly.

3. Transfer mixture to a jug and carefully pour into 8 ramekins or glasses and refrigerate, uncovered, for ½ hour. Remove and cover with plastic wrap and return to the fridge for about 3-4 hours, up to one day in advance. This will prevent a skin from forming.

4. Before serving, bring chocolate pots to room temperature for about 10 minutes prior to serving.

5. Whip the cream lightly to soft peaks and fold in the cinnamon. Spoon over the chocolate pots and tap glass on your hand to distribute the cream over the top. This will ensure cream in every bite! Using a vegetable peeler, scrape the remaining chocolate over the cream to make chocolate curls. Serve immediately.