Chocolate Pot with Kirsch soaked cherries Recipe
A rich decadent dark chocolate soft set custard with boozey cherries
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15mins
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20mins
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1hr
- For the cream
- Semi-skimmed milk : 250 ml
- Double cream : 250 ml
- Caster sugar : 80 g
- Egg yolk(s) : 4 whole
- Dark chocolate : 200 g
- Griottine cherries in Kirsch : 5 tbsp
- Griottine cherries in Kirsch : 0 tbsp
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ETAPE 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. -
ETAPE 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.
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ETAPE 3
Place a tablespoon of the cherries in the bottom of each ramekin and add a little of the kirsch.
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ETAPE 4
Pour the chocolate cream into ramekins and then place in the fridge to set for at least 45 minutes.
«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.»
