Chocolate Orange Pots de Creme

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
7 ounces orange-flavored bittersweet chocolate, finely chopped
6 large egg yolks
2 tablespoons sugar
orange peel (optional)

Bring cream, milk and cinnamon to a simmer in saucepan. Remove from heat
and whisk in chocolate until melted. Whisk together yolks, sugar and a
pinch of kosher salt, and then whisk in the chocolate mixture. Strain
through a fine mesh sieve into a bowl and allow to cool to room
temperature. Preheat oven to 300F degrees. Line a roasting pan with a
folded kitchen towel and put 6 to 8 ramekins on towel. Divide cream
custard among ramekins and add enough boiling hot water to pan to reach
halfway up the side. Cover pan tightly with foil and poke some holes to
allow steam to escape. Carefully place pan in oven and bake until custards
are set around the edge, but slightly wobbly in the center - approximately
30 minutes. Cool custards on rack uncovered about 1 hour, then chill at
least 3 hours. Serve with whipped cream and orange zest or orange peel for
decoration.

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