I love the subtle hint of thyme in this rich chocolate dessert – it adds an elegant and unexpected touch that will surprise your guests. Serving the chocolate with your favourite biscuit (cookie) provides a welcome contrast.
Preheat the oven to 150°C/300°F/gas 2 and line a deep baking dish with baking paper to direct the bubbles away from the pots, making the cooking process more gentle so the custard won’t curdle. Have ready eight 150ml/5fl oz/scant ⅔cup ovenproof glasses or pots. Bring the milk and cream to a simmer in a small saucepan over a medium heat. Remove from the heat, add the thyme, cover with cling film (plastic wrap) and leave to infuse for 10 minutes.
Whisk together the honey and eggs in a bowl for 1–2 minutes until the sugar has dissolved. Put the chopped chocolate in a separate heatproof bowl. Remove the thyme from the cream mixture, return the pan to a low heat and bring to a simmer. Pour the hot infused milk over the chocolate, whisking all the time until the chocolate has melted, then add the egg mixture to the chocolate and whisk together.
Divide the mixture into the glasses and put them in the prepared baking dish, then pour enough warm water into the dish to come halfway up the sides of the glasses to create a bain marie. Bake the glasses for 10–12 minutes, or until just trembling. If necessary, return to the oven and cook for a further 5–10 minutes. Remove from the oven and transfer the glasses to a wire rack to cool completely. Cover with cling film (plastic wrap), then chill in the refrigerator for 2–3 hours. Serve the chocolate pots with biscotti, pain de gênes or warm madeleines.