This chocolate tahini pot dessert comes from chef John Gregory-Smith. Make your own baharat spice blend for this recipe, or take it to the next level by using your own tahini.

Also discover more decadent chocolate desserts such as our chocolate mug cake, chocolate orange pots and chocolate mousse.


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


  • 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.


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