Pour the milk and cream into a saucepan. Add the star anise and bring to a gentle simmer so the anise flavour infuses the liquid. Next, place the chunks of chocolate into a food processor and pulse until they become crumb-like in texture.

Remove the star anise from the liquid and pour the hot milk and cream mixture into the food processor over the chocolate, keeping the motor going all the time.

Then add the egg yolks and maple syrup and pulse until smooth. Finally, add a pinch of salt and about 1 tsp of vanilla extract.

Decant the mixture into four glasses and place in the fridge to set.

Meanwhile, make the topping by whisking together the mascarpone, cinnamon and maca powder.

When the pots have chilled thoroughly and have set, top with the mascarpone mixture, sprinkle over a pinch of cinnamon and serve to gasps of delight (and maybe some celebratory swearing).