Chocolate Pots with Marshmallow Swirls

1. Pour the coconut cream into a saucepan and bring to a simmer over a medium heat. Turn off the heat and add the chocolate. Leave for a minute and then mix together until the chocolate has melted. Pour into a blender.
2. Remove the stones and any pieces of stalk from the dates and chuck them into the blender with the chocolate. Add a pinch of salt and blend until you have a lovely smooth. Divide between four or 6 glasses. Pop them into the fridge to firm up for 2 hours.
3. Once the pots have set, put the egg whites, sugar and cream of tartar into a heatproof mixing bowl and place over a pan of gently simmering water. Using electric beaters, whisk continuously for 6-8 minutes until the sugar has completely dissolved and the egg whites have tripled in volume into a brilliant white mix. Remove from the heat and continue to whisk for 2-3 minutes or until you have medium peaks.
4. Pipe or spoon the marshmallow over the chocolate pots and carefully blowtorch the tops for a few seconds until golden. Serve immediately.

Serves 6

For the chocolate pots
1 x 400ml tin coconut cream
180g dark chocolate, smashed into pieces
8 Medjool dates
Sea salt

For the topping
60g Two Chicks egg whites
120g caster sugar
1/8th tsp cream of tartar