Ingredients: 1 18.6-ounce box Mexican chocolate, chopped 1/2 cup whole-organic milk 3/4 tsp sea salt 3/4 cup white rum Pinch of cayenne, optional Pinch of cinnamon, optional 4 cups chilled heavy whipping cream, divided Instructions: 1. In a heavy medium saucepan, over medium heat, stir in milk, chocolate and salt until chocolate melts, about 10-15 minutes. 2. Add the rum carefully 3. Using a long match or lighter, ignite the rum to burn it. 4. Stir the chocolate until the flames subside. (If using, add cayenne and cinnamon now.) 5. Transfer chocolate to a large bowl and let it cool at room temperature. 6. Using a hand electric mixer, beat 3 cups cream in large, clean, bowl until peaks form. 7. Working in batches, fold whipped cream into chocolate mixture. 8. Divide the chocolate mixture into 12 glasses and chill until set. (Can be made a day ahead) 9. Beat the remaining cream until peaks form (you can add some powdered sugar for sweetness). 10. Right before serving, place dollop of cream in each glass.