- 400ml (14fl oz) single cream
- 3 cardamom pods, crushed
- 1tsp pure vanilla extract
- 1tbsp dark rum
- 125g 70% cocoa solids dark chocolate, finely chopped
- creme fraiche and coffee beans
- You will need:
- 6 small shot glasses
Pour the single cream into a pan and add the cardamom, vanilla and rum. Bring the mixture to just below boiling, then set aside for 15 minutes to infuse. Put the chocolate in a large pan. Gently heat the cream mix again for 2 to 3 minutes, then pour through a sieve onto the chocolate, stirring until the chocolate has melted.
Divide among the shot glasses and place in the fridge for about 4 to 6 hours until set. Let the pots come to room temperature for 10 minutes before serving. Top with the creme fraiche and coffee beans.