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
Ingredients
- 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
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.
