Cardamom spiced chocolate pots

These tiny pots pack a rich chocolatey punch and despite their small size, you'll certainly be satisfied

Recipe provided by Head Chef, Angus Martin, at The Varsity Hotel, Cambridge. For more information, please visit: www.thevarsityhotel.co.uk

Ingredients

Step 1
Place the milk and cardamom pods in a saucepan and warm on a gentle heat.
Step 2
Break the chocolate into pieces and melt in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Take off the heat once melted.
Step 3
Whip the egg whites and sugar together until soft.
Step 4
Semi whip the double cream so it is thick, but not stiff, and add the strained milk and whisky to the melted chocolate.
Step 5
Fold in the egg whites and sugar, followed by the cream.
Step 6
Pipe into small ramekins or pots and leave to set in the fridge for four hours.
Step 7
To decorate, make a meringue whipping the caster sugar and egg whites together until they form stiff peaks.
Step 8
Once stiff, pipe into a beehive shape on silicone lined trays and bake in the oven on 110C for one hour.
Step 9
Once cooked place each one on top of the chocolate pots and dust with cocoa powder. Want to grind your own spices for this recipe? We've tried-and-tested a range from your favourite brands to find the best spice grinder... you're welcome!