Eating In

400ml tin of coconut milk
4 cardamom pods, crushed
1 cinnamon stick
100g dark chocolate (70%) plus extra to garnish
Open the tin of coconut milk and spoon off 2 tablespoons of the thick cream from the top and reserve. Pour the rest of the milk into a pan and add the cinnamon and cardamom and heat until about to boil. Take off the heat and add the chocolate, stirring until it has completely melted. Pour into 4 small glasses, through a sieve to strain out the spices. Whisk the coconut cream until smooth and spoon it on to the chocolate. Garnish with grated chocolate. Allow to cool and refrigerate.