Creating Mexican Chocolate Pots de Crème can be a simple yet rewarding process if you follow these steps closely:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Prepare the Chocolate Mixture: In a saucepan over low heat, combine the heavy cream, whole milk, and chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Remove it from the heat.
3. Whisk the Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, ground cinnamon, cayenne pepper, vanilla extract, and a pinch of salt until well combined and slightly frothy.
4. Temper the Eggs: Gradually add the warm chocolate mixture to the egg yolk mixture, whisking constantly. This will help prevent the eggs from scrambling.
5. Strain the Mixture: Once fully combined, strain the mixture through a fine mesh sieve into a measuring cup or bowl to remove any lumps and ensure a silky texture.
6. Fill the Pots: Pour the strained mixture into individual ramekins or small cups, filling them about three-quarters full.
7. Bake in Water Bath: Place the ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the edges are set, but the center is still slightly jiggly.

Once done, let the pots de crème cool down to room temperature before refrigerating them for at least two hours to set.