Dark Chocolate Pots

While the crumb is baking, roughly chop the roasted almonds. In a medium bowl, place the dark chocolate chunks and the salt.

In a medium saucepan, heat 1/2 the thickened cream over a medium heat and until just steaming, 1-2 minutes. Pour the cream over the chocolate, leave to sit for 1 minute, then gently stir to melt and combine. Set aside. TIP: Watch the cream carefully so it doesn’t boil!

In a large bowl, add the remaining thickened cream. Whisk with electric beaters until soft peaks form and the cream has almost doubled in size, 3-4 minutes. Very gently fold the whipped cream into the chocolate mixture until just combined. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: Chilling both the bowl and beaters/whisk before using helps get the maximum volume of cream!

Divide the chocolate mix evenly between serving glasses. Refrigerate for 4 hours or overnight. Add the almonds to the butter crumb, toss to combine then store in an air-tight container. TIP: Don't worry if the mixture is a little runny, it will set in the fridge!