Cherry Chocolate Pots De Crème

The recipe, step by step

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.

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RECIPE HIGHLIGHTS

• EASE: Easy.
• 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 – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours: pure vanilla extract, vanilla paste or vanilla pods.

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

• Salt – 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, bringing 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.

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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.

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NUTRITION

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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.

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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.

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