Rich Chocolate Pots with Brandy-soaked Cherries

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp golden caster sugar
• 200g/7oz fresh cherries, stones removed
• 1 tbsp cherry brandy
• 290ml/10fl oz single cream
• 200g/7oz good quality dark chocolate
• 2 large free-range egg yolks

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Halve the cherries if large and toss them in a bowl with the cherry brandy. Let them soak at room temperature for at least 30 minutes.

2. Chop the dark chocolate finely and put it in a heatproof bowl.

3. Heat the single cream in a small saucepan until steaming but not boiling. Pour it over the chocolate and let stand 1 minute, then stir until smooth.

4. Whisk the egg yolks and golden caster sugar together in a separate bowl until pale. Whisk in a splash of the warm chocolate cream, then whisk the mixture back into the remaining chocolate cream.

5. Return the mixture to the pan over low heat and stir constantly for about 5 minutes, until thickened and it reaches 160°F (71°C) on an instant-read thermometer. Do not let it boil.

6. Strain the chocolate custard through a fine sieve into a jug, then pour it into six small pots or ramekins.

7. Cover and refrigerate the pots for at least 4 hours, until set.

8. Spoon the brandy-soaked cherries and any soaking juices over the top of each pot before serving.