Chocolate pots with salted caramel and caramel almonds

Add the chopped chocolate (210 g) to a medium bowl. In another, smaller bowl, whisk the egg yolks (2), the caster sugar (3 tbsp) and a pinch of salt until pale and light. Heat half of the double cream (300 ml) and all of the milk (150 ml) together in a small pan until just boiling, then remove from the heat and pour over the egg yolks, whisking constantly until combined. Return the mixture to the pan and cook over a low heat, without boiling, stirring constantly for about 1 minute, until thickened.

Pour the mix over the chopped chocolate and leave for 1 minute, until the chocolate has melted. Stir until smooth. Pour into individual glasses or small bowls and leave to cool. Cover and chill until set.

To make the caramel sauce, tip the sugar (3 tbsp) into a small saucepan and add a splash of water. Set the pan over a low-medium heat to dissolve the sugar, add the sea salt flakes (1 pinch), then bring the syrup to the boil and cook without stirring, until it becomes a rich amber caramel. Remove from the heat and add the cream (100 ml) in 3 batches, stirring until smooth.

To make the caramelised almonds, tip the almonds (50 g) and sugar (1 tbsp) into a non-stick frying pan and place over a low-medium heat. Stir constantly until the sugar melts and the almonds start to turn golden. Continue cooking until the nuts are coated in honey-coloured caramel. Tip onto a sheet of baking parchment, sprinkle with the sea salt flakes (1 pinch), then leave to cool and harden.

To serve, whisk the remaining double cream to soft peaks. Spoon a little caramel sauce over each chocolate pot, top with the whipped cream and scatter with the caramelised almonds. Grate over a little extra chocolate and serve.