• Preheat oven to 300 degrees Fahrenheit
• Pour the 2 cups of cream into a stainless steel pot, add the espresso powder and bring to a simmer, stirring the mixture until the espresso powder is dissolved (about 2-4 minutes).
• Turn the burner off and add the chocolate bars to the warm cream mixture to melt.  Stir in chocolate until smooth and creamy (bring back to a slow simmer if the chocolate is not melting).
• Lightly beat eggs in a bowl.  Add the salt, vanilla, cinnamon and chile spice to the eggs and whisk together. Stir the entire egg mixture into the warm espresso cream mix and whisk to combine.
• Put some hot water on to boil, either in a pot or a kettle.  Pour the chocolate-egg mixture into small ramekins, 3/4 of the way to the top. Place the ramekins in a 13 x 9 inch baking dish and pour the hot water around the ramekins until it goes at least half-way up the sides of the ramekins.
• Bake for 20 minutes.  Edges should be set and the middle should be a little wiggly. Remove the ramekins from the baking dish and set on a towel as soon as you can handle them.  Refrigerate for a couple of hours.

For Whipped Cream/Pistachio Topping for Mexican Chocolate Pots

• Pour 1 cup heavy whipping cream in a mixer and beat until it has soft peaks (add vanilla if you wish).  Place a dish towel over the pistachios and crush with a heavy mallet or bottom of heavy glass.
• To serve: Dollop the whipped cream over the chocolate pots and sprinkle with crushed pistachios.