Cherry Chocolate Pots De Crème

14 December 2021

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Dive into these luscious, rich cherry chocolate pots de crème, irresistibly delicious and made from the simplest ingredients.

Enjoy these chocolatey custard cream pots warm or let them cool to room temperature and serve them as they are or with a little whipped cream and chocolate shavings. And, if you are making them for a dinner party, serve them with my cinnamon biscuits, there is something about a spicy crisp biscuit with the creamy chocolate custard that is just magical.

RECIPE HIGHLIGHTS

EASE: Easy.
GREAT FOR: Afternoon treat, dinner Party, Easter, Mother’s Day, Christmas.
TASTE: A rich chocolate custard cream.
TEXTURE: Creamy smooth rich dessert
QUANTITY: 6 pots
TIME: 40 minutes.

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INGREDIENTS

For this cherry chocolate pots de crème recipe all you need are these 7 ingredients:

Double or heavy cream – creates that creaminess in every pot.

Whole milk – makes these rich chocolatey pots that little bit lighter, so you can enjoy more.

Dark or milk chocolate bar – choose good quality chocolate for that beautiful deep chocolate flavour.

Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

Egg yolks – create creaminess and set the custard. Make sure they are at room temperature before use.

Caster or granulated white sugar – adds a little sweetness to the dark chocolate. If you are using milk chocolate, I would not add any sugar.

Vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the recipe.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

Cherry liquor – goes so well with chocolate and this little splash makes these pots extra special.

TIP: I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.

WHAT VARIATIONS CAN I MAKE?

Quality chocolate – is the hero in this recipe so choose wisely. You can also use flavoured chocolates.

Flavoured recommendations: Lindt Excellence dark orange or Raspberry chocolate bar

Coffee – is another great flavour to add. Mix 1 tablespoon of coffee powder with 2 tbsp hot water until dissolved and stir into the chocolate once melted.

For a spicy version – try adding a pinch of chilli powder to the eggs.

Nutty versions – are also easy, just add two tablespoons of peanut butter or any other nut butter.

Enjoy them as they are – or try adding a dollop of whipped cream, chocolate shavings or making a little ganache. Heat 200g cream until it starts to come to a boil then pour it onto 120g chopped chocolate. Stir the chocolate until it is smooth and silky, then pour it onto your cooled pots de crème.

If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

NUTRITION

Serving: one pot

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

STORAGE AND FREEZING OPTIONS

The baked custards will keep in the fridge for 2-3 days. They are best served at room temperature.

Freezing – is not advised for this dessert.

EQUIPMENT SUGGESTIONS

Milk Saucepan, 1 Litre With Double Sided Pouring Lips

This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.

Non-Stick Brownie Pan, 29.4 x 19.1 x 4 cm, Professional Gauge Carbon Steel with Eclipse Premium Non-Stick Coating

Ideal pan for tray bakes, brownies and flapjacks.

White Porcelain Ramekins, 175ML Baking Cups – Durable Pack of 6

I love these for serving hot and cold individual desserts – soufflés, creme brûlée, lava cakes, custards, puddings and ice cream.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

RECIPE TIPS

Choose a high-quality dark chocolate – (70% is ideal). These chocolate pots don’t have many ingredients, so a good quality chocolate will make all the difference.

The best serving vessel – is one that is oven safe. I used porcelain and glass ramekins, but glass petits pots are also great.

Baking the pots in a water bath is essential to creating that signature texture – If you’re afraid of spilling water everywhere when transferring the baking dish to the oven, simply put the pots into the baking dish and transfer it to the oven before finally filling it with water.