Chocolate tahini and baharat pots

Name: Chocolate tahini and baharat pots
Total time: 10 min
Yield: Serves 6
Cuisine: Middle Eastern
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

John Gregory-Smith

Save recipe

Serves 6

Easy

Total time: 10 mins

plus chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

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.

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.

Authors

John Gregory-Smith

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue