Chocolate and Tahini Dessert Recipe Pots

Chocolate tahini and baharat pots

  • serves 6
  • Easy

The woody spices in baharat (a Middle Eastern spice blend) work beautifully with dark chocolate and nutty tahini. This is a really rich dessert so you only need a small amount


This chocolate tahini pot dessert comes from chef John Gregory-Smith. Make your own baharat spice blend for this recipe. Also discover more decadent chocolate desserts such as our chocolate mug cakechocolate orange pots and chocolate mousse,



  • double cream 250ml
  • 70% dark chocolate 200g
  • runny honey 3 tbsp
  • tahini 3 tbsp
  • baharat 1⁄2 tsp, plus extra to serve (see cook's notes)
  • sea salt
  • egg yolks 2


  • 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.

Cook's notes

Baharat is an Arabic spice mixture often including allspice, black peppercorns, coriander, cumin, paprika and nutmeg. It’s available from Waitrose, or make your own with our Baharat recipe here.

Nutritional Information

  • Kcals 498
  • Fat 42.9g
  • Saturates 32.2g
  • Carbs 19.8g
  • Sugars 16g
  • Fibre 4.5g
  • Protein 5.9g
  • Salt 0.2g