Dark, rich and decadent, these little pots are the perfect prep-ahead pud.
425g tin pitted cherries in syrup, roughly chopped and syrup reserved
juice of 1 lemon
2 tablespoons soft light brown sugar
2 egg yolks
150g dark chocolate, cut into small pieces
170ml double cream
2 cardamom pods, bashed
In a small frying pan, heat the cherries, syrup, lemon juice and half the sugar until thickened. Divide the cherries between four glasses and refrigerate until needed.
Put the egg yolks and remaining sugar in a bowl with a pinch of salt. Whisk until pale and increased in volume and then set aside. Put the chocolate into a heatproof
bowl and set aside.
In a small saucepan, heat the cream with the cardamom pods, stirring until it just comes to the boil.
Pour the hot cream through a sieve over the chopped chocolate. Leave to stand for 1 minute (to allow the chocolate to melt), then stir vigorously to amalgamate (it should come together and be glossy). Immediately pour the chocolate mixture over the egg yolk mixture, whisking constantly until combined.
Spoon the chocolate mixture over the cherry layer in the glasses, allow to cool, then refrigerate for at least 2 hours or until it’s time to eat.
This recipe is from Take One Tin: 80 delicious meals from the storecupboard by Lola Milne
If you liked this recipe, why not try this Pavlova from LEON: Happy Baking?