Spiced Chocolate Pots

Ingredients

Serves: 6 x small pots

Time: 75 mins in total - 15 mins hands on, 60 mins off

·       150ml double cream

·       150ml whole milk

·       300g dark chocolate, chopped

·       1/4 tsp cinnamon

·       1/4 tsp cayenne

·       100g flaked almonds

·       3 tbsp maple syrup

·       Raspberries and mint sprigs to serve

Instructions

1.     Preheat the oven to 200°C/220°C/7. Heat the cream and milk in a saucepan on a medium heat, when it starts to steam, add in the chopped chocolate and stir occasionally until it starts to melt.

2.   Take it off the heat once it has mostly melted and then stir in the spices. Mix until fully melted then pour into 6 small pots. Leave to set in the fridge for an hour.

3. In the meantime, put the almonds on a baking tray with the maple syrup and use 2 spoons to toss and evenly coat the nuts with the syrup. Leave them to toast for 8-10 mins on the top shelf.

4. Take them out and put them straight into a bowl to cool. Once the chocolate pots have set, serve with the maple toasted almonds, raspberries and mint sprigs.