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Warm 200ml of the cream in a small pan over a low heat until just starting to simmer.
Smash the chocolate into small pieces and put into a mixing bowl. Pour over the warm cream and add the honey, 2 tbsp of the tahini, the baharat and a pinch of salt. Leave for 1 minute and then gently stir together until glossy and smooth. Stir in the egg yolks. Divide between six small serving glasses and set in the fridge for 1 hour.
Remove from the fridge 20 minutes before serving to come to room temperature. Stir the remaining cream with the tahini and spoon over the pots, with a pinch more of baharat, to serve.