Chocolate Pots with Poached Plums, Muscovado Cream and Candied Hazelnuts

250ml double cream
50g soft brown sugar
1 teaspoon vanilla
1 egg
100g dark chocolate chopped Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.Poached plums 4 plums, halved and stoned
50g castor sugar
100ml water
Pinch cinnamon
25ml rum – optional Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half. Muscovado cream
200ml double cream
1 teaspoon vanilla extract
25g dark muscovado sugar Whip the cream and fold in the sugar and vanilla. Candied hazelnuts 50g skinned hazelnuts
75g castor sugar
50ml water Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool. To assemble – Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.