Cherry Chocolate Pots De Crème

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 Speculaas 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

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    WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?

    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.

    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, sugar or vanilla paste – adds flavour and enhances the other ingredient flavours in the recipe.

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

    It might seem strange, but I highly recommend adding a pinch of salt to your batters and doughs when making desserts or baked goods. Salt, when used with restraint, elevates the other ingredients, bringing out the best characteristics of the finished dessert.


    WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?

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


    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.

    Chocolate Pots de Crème

    CHECK OUT MORE

    HEAVENLY CHOCOLATE FAVOURITES:


    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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    READY TO MAKE YOUR CHERRY CHOCOLATE POTS DE CRÈME ?

    HAPPY BAKING!

    Cherry Chocolate Pots De Crème

    Cherry Chocolate Pots de Crème

    Preparation:10 minutes
    Baking:30 minutes
    Total:40 minutes
    Servings: 6 pots
    Dive into these luscious, rich cherry chocolate pots de crème, irresistibly delicious and made from the simplest ingredients.

    INGREDIENTS LIST
     

    • 300 ml double or heavy cream (US: heavy cream )
    • 100 ml whole milk
    • 100 g dark chocolate (minimum 65-70%) (roughly chopped)
    • 4 medium egg yolks
    • 30 g caster or granulated white sugar (2 tbsp)
    • 1 pinch fine sea salt
    • 25 ml cherry liquor

    Preparation
     

    • Preheat your oven to 160°C fan / 350°F / Gas 4.
    • 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.

    TOOLS YOU’LL NEED

    • 6 ramekins (see equipment suggestions on blog page)

    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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    KEYWORDS chocolate, chocolate dessert, chocolate pot de creme

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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.

    When it comes to cakes and desserts, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    Cherry Chocolate Pots de Crème

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

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    Chocolate Pots de Crème

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