Chocolate & Cherry Pots

Dark, rich and decadent, these little pots are the perfect prep-ahead pud.

SERVES 4 

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 

Salt 

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?