Chocolate Pots with Cashew Praline

Method

1. Preheat the oven to 140 degrees.
2. Put the coconut cream, Plenish Cashew M*lk, the cacao and the vanilla extract into a small saucepan and slowly warm through. Whisk to dissolve the cacao powder.
3. In a separate mixing bowl, whisk together the eggs, the egg yolks and the maple syrup or agave nectar.
4. When the cacao and milk mixture is hot, pour this over the whisked egg mixture in a slow and steady stream, whisking all the while.
5. Stir in a few squares of dark chocolate, mixing it well to melt.
6. Place the ramekins in a deep-sided roasting tray. Pour or ladle the mix into the ramekins, dividing it evenly between them all.
7. Pour warm water into the roasting tray until it comes half way up the side of the ramekins. Cover the tray with tin foil and bake in the oven for 22 minutes.
8. Remove the ramekins from the bain-marie and allow them to cool at room temperature before putting in the fridge overnight.
9. For the cashew praline, preheat the oven to 180 degrees. Toast the cashews in the oven for 2 minutes.
10. Heat the honey in a small saucepan, add the cashews, and stir with a wooden spoon. Keep the heat moderate, ensuring the honey doesn’t burn.
11. Bubble and stir for 2 minutes, allowing some of the liquid to evaporate.
12. Transfer the nuts and remaining honey onto a lined baking tray, and roast in the oven for a further 3-4 minutes until golden brown. Sprinkle with sea salt.
13. Allow the praline to cool before coarsely chopping up to garnish the tops of your chocolate pots.