Chocolate crème pots with spice-caramelised naartjies

For the chocolate pots, whisk together the cocoa powder, cornflour and salt in a large bowl. Slowly whisk in the 80ml (1/3 cup) milk until the mixture is smooth and lump free. Whisk the thick/double thick cream into the mixture, then whisk in the egg yolks until well combined.

Place the 625ml (2½ cups) milk and the castor sugar in a medium pot, and heat over medium heat until just before boiling point, then remove from heat and whisk into the cream-cornflour-cocoa powder mixture. Whisk until smooth and lump free, then return the mixture to the pot and heat over medium-high heat. Bring the pudding to a boil (the cornflour stabilises the mixture, so you don’t need to worry about the egg yolks scrambling), 2 minutes, whisking continuously (making sure the whisk scrapes the base of the pot and corners to prevent burning). Remove from heat, add the chopped dark chocolate and vanilla essence, stirring, until the chocolate has melted.

Divide the mixture among 8 ramekins or teacups, cover the tops of each with cling film and place in the fridge, at least 4 hours, but up to 2 days.

About an hour before serving, make the spice-caramelised naartjies by adding all of the ingredients, except the naartjie segments, to a small pot. Place over high heat and boil, 5 minutes, without stirring, but swirling the pot occasionally. Reduce the heat to a simmer, add the naartjie segments and simmer, a further 10 – 15 minutes. Turn off the heat and leave the ingredients in the pot (heat gently just before serving). Remove the chocolate pots from the fridge, 5 – 10 minutes before serving, to take the chill off them. Top with the warmed naartjie segments and serve with thick/double thick cream alongside for adding, if desired.