Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
200g Fresh Cherries, stoned
150ml Milk
150ml Double Cream
½ Vanilla Pod
4 Egg Yolks
50g Caster Sugar
125g Dark Chocolate, chopped
Extra Cherries, to serve
These little pots have the texture of a crème brûlée – smooth and velvety but with a hit of dark chocolate. They are best made the day before then chilled overnight and served with cherries for dipping if you can’t be bothered to stone them
- words: Mary Gwynn
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