Cherry Chocolate Pots De Crème
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, I would love to know how you get on and share it with the other readers.
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.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
EQUIPMENT SUGGESTIONS
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.
Ideal pan for tray bakes, brownies and flapjacks.
I love these for serving hot and cold individual desserts – soufflés, creme brûlée, lava cakes, custards, puddings and ice cream.
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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.
Cherry Chocolate Pots de Crème
- 6 ramekins (see equipment suggestions on blog page)
INGREDIENTS LIST
- 300 ml double or heavy cream
- 100 ml whole milk
- 100 g dark chocolate (minimum 50% cocoa solids) (roughly chopped)
- 4 medium egg yolks (80g total)
- 30 g caster sugar (2 tbsp)
- 1 pinch fine sea salt
- 25 ml cherry liquor
Preparation
- Preheat your oven to 160°C / 140°C fan / 325°F / Gas 3.
- In a medium saucepan, bring the cream and milk to a gentle simmer.
- Remove from the heat, add the chocolate and whisk till silky smooth.
- In a medium mixing bowl, whisk together the eggs, sugar, salt and cherry liquor until combined. Then slowly pour the hot chocolate cream over the egg mixture.
- Fill 6 small 120ml (½ cup) pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
- Baking: Place on the middle shelf of the oven for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish.Cool completely to room temperature before covering with clingfilm and chilling in the fridge for at least 3-4 hours.
Notes & Tips
- Choose high-quality dark chocolate – (70% is ideal). These chocolate pots don’t have many ingredients, so a bar of 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.
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