Chocolate tahini and baharat pots
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 6
Skip to ingredients
- 250ml double cream
- 200g 70% dark chocolate
- 3 tbsp runny honey
- 3 tbsp tahini
- 1⁄2 tsp baharatplus extra to serve (see cook's notes)
- sea salt
- 2 egg yolks
Nutrition: per serving
- kcal498
- fat42.9g
- saturates32.2g
- carbs19.8g
- sugars16g
- fibre4.5g
- protein5.9g
- salt0.2g
Method
step 1
Warm 200ml of the cream in a small pan over a low heat until just starting to simmer.
step 2
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.
step 3
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.
