Divide the mixture between 6 ramekins, espresso cups or glasses and then chill for at least 15 minutes.
Serve and enjoy!
To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
Add the nuts and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set.
Once cool, break up and put in a bag, then use a rolling pin to smash up.
Decorate the chocolate pots and then keep the rest in the fridge for sprinkling over ice-cream.