Roughly chop the chocolate and add to the jug of your KitchenAid blender along with the tahini, egg, vanilla and salt. Put on the lid and blend together on a low speed for 30 seconds to help chop the chocolate up even more.

Place the cream into a small pot and heat on a low heat until just gently steaming. Remove from the heat. Turn the blender on to a low speed (1 or 2) and open the plastic fill cap of the blender lid – carefully but quickly pour in the hot cream then replace the plastic fill cap to prevent spillage.
Turn the blender up to high speed and blitz until uniform in colour throughout – you may need to stop the blender to scrape down the sides of the jug with a spatula to make sure everything is mixed.

Divide the mixture between 6 small glasses or ramekins and chill for at least 2 hours until completely cool and set. Top with a dollop of crème fraiche and some sesame brittle (recipe below).