Chocolate pot de creme with truffle honey

Preheat oven to 160°C fan- forced (180°C conventional). Heat cream in a medium saucepan over a medium heat, until just simmering. Remove from the heat. Add chocolate, whisking until smooth and melted. Set aside to cool slightly.

Put egg yolks, sugar, vanilla and salt in a large bowl and whisk for 5 minutes or until very pale. Stir in rum. Fold through chocolate mixture.

Spoon mixture into four 1-cup or six 3⁄4-cup capacity ramekins. Arrange in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Bake for 30 minutes or until tops are just set. Carefully remove ramekins from water and chill for 4 hours, until firm.

To serve, top chocolate pots with whipped cream. Drizzle with truffle honey, and garnish with chocolate shavings and freeze-dried raspberries. Serve with wafer biscuits.