Break the chocolate into pieces and place in a heatproof bowl. Add the chilli powder.
Place the milk and the cream in a saucepan and bring to the boil.
Beat the egg yolks with the sugar until you have a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and whisk to incorporate fully. Pour the mixture back into the saucepan and cook over a low heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.
Once cooked, pass the liquid through a sieve onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Pour the chocolate cream into ramekins and then place in the fridge to set for at least 45 minutes.
Preheat the oven to 200°C.
Mix the icing sugar, flour and the sesame seeds with the butter and the orange juice. Reserve in the fridge for half an hour.
Remove the tuile mixture from the fridge and spoon the mixture on to a silicone baking sheet. Make sure to leave enough space between each tuile as they will spread out as they cook. Transfer to the oven and cook for 5 minutes.
Remove from the oven and allow to cool before shaping the tuiles as desired. Serve alongside the chocolate chilli pots.
«These tuiles are best enjoyed immediately after cooking but can be kept for a day or two in an airtight container.»