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.