Copper dessert: Easy Spiced Chocolate Pots de Crème Recipe!

Instructions:

1. Chop the dark chocolate and place in a heatproof bowl.
2. In a saucepan, heat the heavy cream and sugar over medium heat until just simmering.
3. Whisk egg yolks in a separate bowl. Gradually add a small amount of the hot cream to the yolks to temper them.
4. Slowly pour the tempered yolks back into the cream mixture while stirring continuously.
5. Add cinnamon, cardamom, vanilla extract, and a pinch of salt to the mixture.
6. Pour the cream mixture over the chopped chocolate and let sit for 1 minute. Whisk until smooth.
7. Pass the chocolate mixture through a fine mesh sieve into a clean bowl to ensure a silky texture.
8. Divide the mixture evenly among ramekins.
9. Place ramekins in a baking dish and fill with hot water halfway up the sides.
10. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes or until set but slightly wobbly in the center.
11. Remove from the water bath, cool at room temperature, then refrigerate for at least 1 hour before serving.