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Chocolate Pot with Kirsch soaked cherries Recipe

Ingredients for people

    For the cream
  • Semi-skimmed milk : 250 ml
  • Double cream : 250 ml
  • Caster sugar : 80 g
  • Griottine cherries in Kirsch : 5 tbsp
  • Griottine cherries in Kirsch : 0 tbsp
  • 1

    Break the chocolate into pieces if necessary and place in a bowl. Set aside.
    Place the milk and the cream in a saucepan and bring to the boil.
    Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
    Once boiling, pour the milk and cream over the egg yolks and whisk to incorporate fully. Pour the mixture back into the saucepan and cook over a low heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.

  • 2

    Once cooked, pass the liquid through a sieve onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.

  • 3

    Place a tablespoon of the cherries in the bottom of each ramekin and add a little of the kirsch.

  • 4

    Pour the chocolate cream into ramekins and then place in the fridge to set for at least 45 minutes.

Chef's tip

«Serve with a shortbread biscuit or a fresh financier. When using chocolate for this recipe a dark high cocoa solid content is better for its richer slightly bitter flavour.»

A rich decadent dark chocolate soft set custard with boozey cherries

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(6 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  1hr