Chocolate Pots with Poached Plums, Muscovado Cream and Candied Hazelnuts

Cooking with Paula McIntyre

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250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped

Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.

Poached plums

4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional

Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half.

Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar

Whip the cream and fold in the sugar and vanilla.

Candied hazelnuts

50g skinned hazelnuts 75g castor sugar 50ml water

Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool.

To assemble –

Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

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