John Gregory Smith served up delicious date chocolate pots with marshmallow meringue swirl topping on Sunday Brunch.

The ingredients for the chocolate pots⁣⁣: 1 x 400ml tin coconut cream milk⁣⁣, 180g dark chocolate, smashed into pieces⁣⁣, 8 Medjool dates⁣⁣ and Sea salt⁣⁣.
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For the topping⁣⁣: 60g Two Chicks egg whites⁣⁣, 120g caster sugar⁣⁣ and 1/8th tsp cream of tartar⁣⁣.

See recipes by Thomas in his book titled: Food You Want to Eat: Seasonal Cooking Made Simple available from Amazon now.