In a small bowl, whisk the eggs yolks with the maple syrup. Set aside.
Whisk together in a medium saucepan the cream, whole milk, salt, and cane sugar. Dissolve the cornstarch in the coffee. Whisk into the milk/cream mixture.
Cook over low to medium low heat stirring constantly, until the mixture just comes to a boil. Set burner to low.
Add both kinds of chocolate, the cinnamon, and chili powder. Stir until the chocolate pieces have melted. Pour approximately 1/3 of the milk/cream mixture into the egg yolk, stirring continuously. Pour back into the saucepan and continue cooking over low heat for about 1 1/2 to 2 minutes and until the mixture begins to thicken and will coat the back of a wooden spoon. Do not let the cream come to a boil. Remove from the burner.
Add in the rum and the vanilla and stir completely. Add the butter and stir until melted. Pass the cream mixture through a sieve into a bowl. Spoon or pour into small glassware or ramekins. Cool on the counter.
Make sweetened Whipped Cream and pipe or dollop on top. Add berries or chocolate shavings. Then cover with cellophane or move containers to a large Tupperware and move to the refrigerator.
Chill for a minimum of 4 hours. Best enjoyed when very chilled.
