Mexican Chocolate Pots de Scream

Place the milk in a small sauce pot and bring to a gentle simmer. Meanwhile, put the chocolate chips, whiskey, egg, sugar, espresso powder, chili powder, cayenne and salt in a blender. Once the milk is hot (make sure it reaches at least 200 degrees F to ensure raw egg gets cooked), pour into the blender and process until smooth. 

Divide the warm mixture among 8 shot glasses; each shot glass should be about two-thirds full. Refrigerate until firm, at least 2 hours. 

For the whipped cream, place whipping cream in a stand mixer fitted with a whisk attachment. Turn the mixer on high and mix until soft peaks form. Turn off the mixer and add the confectioners’ sugar and salt, then mix until thoroughly combined. Remove half of the whipped cream into a piping bag or resealable plastic sandwich bag. Add the cocoa powder to the remaining whipped cream and mix until incorporated. Put the chocolate whipped cream into a separate piping bag or resealable plastic sandwich bag.

Just before serving, snip off the ends of the piping bags or a corner of the sandwich bags. Fill the rest of the glass halfway with chocolate whipped cream, then fill the remaining glass with regular whipped cream. Using an offset spatula or butter knife, level the whipped cream to make a flat surface. Sprinkle with cayenne pepper.