Double Chocolate Cardamom Pots Recipe

Preheat the oven to 325°F (165°C). Place 4 oven-safe ramekins on a baking sheet.

In a saucepan, heat the heavy cream and sugar over medium heat until it simmers. Remove from heat.

Add the chopped dark chocolate and ground cardamom to the saucepan. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually pour the chocolate mixture into the egg mixture, whisking continuously.

Divide the mixture evenly among the ramekins. Bake in the preheated oven for 15-18 minutes, or until the edges are set but the center is slightly jiggly.

Remove from the oven and let the pots cool for a few minutes. Then, transfer them to the refrigerator and chill for at least 2 hours, or until set.

Serve chilled, topped with whipped cream and chocolate shavings.