Chocolate pudding with passion fruit

Pour the double cream and honey into a small pan. Put both chocolates into a heatproof bowl with a small pinch of salt. Heat the cream and honey until steaming, whisking until combined.

Pour the cream mixture over the chocolate and leave it to sit for 1 min, then whisk to combine – it should be smooth and glossy. Chill in the fridge for 3 hrs.

Once chilled, whisk the chocolate pudding lightly, then whisk in the soured cream, until it holds soft peaks. This will keep covered in the fridge for three days.

Spoon into a coupes or serving glasses and spoon over the seeds of half a passion fruit on each. Serve any remaining passion fruit seeds on the side.