Preheat the oven to 160°C. Place four small ramekins or pots in a baking dish.

Combine the dark chocolate, heavy cream, and milk in a saucepan. Warm over low heat, stirring until the chocolate melts and the mixture is smooth. Remove from heat.

In a mixing bowl, whisk the egg yolks with the sugar and chili powder until the mixture lightens slightly.

Slowly pour the warm chocolate mixture into the egg yolks while whisking to avoid curdling. Stir until fully combined and smooth.

Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 25 to 30 minutes until the edges are set but the centers still have a slight wobble. Remove from the water bath and let cool to room temperature.

Chill the pots in the refrigerator for at least two hours. Top with chopped candied orange peel and a pinch of sea salt flakes before serving.