Chocolate, Maple and Irish Whiskey Pots

For the chocolate whiskey pots

• 450 ml double cream
• 100 ml whole milk
• 3 cloves, finely ground
• 1 tsp finely grated nutmeg
• 150 g milk chocolate grated
• 100 g dark chocolate grated
• 30 g salted butter
• 75 ml pure maple syrup
• 25 g maple spread
• pinch sea salt
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 tbsp Irish whiskey

to prepare

1. Preheat oven to 140ºC/120ºC fan.
2. Pour cream and milk into a pan. Add nutmeg and cloves. Put over low heat and infuse for 4-5 minutes.
3. Add both chocolates to the milk mixture, stir to combine, then set aside.
4. In a separate pan, heat maple spread, maple syrup, and salt until dissolved.
5. Pour this syrup mixture into the warm chocolate mixture and combine well.
6. Whisk together egg yolks, whiskey, and vanilla extract.
7. Gradually add the chocolate mixture into the egg yolks, whisking constantly.
8. Pour the mixture into ramekins or glass dishes. Place in a roasting tray, fill the tray two-thirds with water.
9. Bake for 35-40 minutes until set.

Chef’s tip:

1. Serve with a spoon of crème fraiche or sour cream, and a drizzle of maple syrup with some chocolate shavings.
2. Top off the dessert by adding some fresh strawberries or raspberries, and a sprig of mint.