Chocolate, Cardamom and Ginger Pots

for the Chocolate, Cardamom and Ginger Pots

• 40 g dark muscovado sugar
• 6 large egg yolks
• 4 cardamom pods
• 100 ml pure maple syrup (preferably golden colour for its delicate flavour)
• 500 ml double cream
• 100 ml whole milk
• 200 g dark Belgian cooking chocolate, chopped
• 75 g stem ginger, drained
• 1 tbsp cocoa powder, for dusting
• 50 g crystallised ginger pieces

custard base

1. Whisk together sugar and egg yolks in a bowl until thickened and airy. This can be done by hand or with an electric whisk.

cream

1. Bash the cardamom pods to break the green outer shell. Discard the shells and coarsely grind the seeds using a pestle and mortar.
2. Place the ground cardamom seeds, double cream, whole milk, maple syrup, and a pinch of salt in a saucepan. Slowly bring to a simmer.

chocolate and custard

1. Remove the cream mixture from heat. Add the chopped chocolate and leave for a couple of minutes to melt, then stir until smooth.
2. Pour the hot chocolate cream mixture onto the yolks and sugar, whisking vigorously until smooth.

to assemble

1. Divide stem ginger between 10 small glasses or espresso cups.
2. Carefully pour or ladle the chocolate mixture over the ginger.
3. Cover and chill for 4 hours.

to serve

1. Dust with cocoa powder and scatter crystallised ginger pieces over the top just before serving.