These little pots have the texture of a creme brulee – 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
Serves 6 - 8. Prepare: 20 mins. Cook: 30 mins, plus 5 hours for chilling
200g fresh cherries, stoned
150ml double cream
½ vanilla pod
4 egg yolks
50g caster sugar
125g dark chocolate, chopped
extra cherries to serve
Preheat the oven to 150C/Gas mark 1. Arrange the stoned cherries in the base of six or eight small ramekins.
Place the milk and cream in a small pan with the vanilla pod. Heat until just boiling then remove the vanilla pod.
Place the egg yolks and sugar in a mixing bowl and whisk together until light and pale. Pour on the hot milk and cream, whisking as you do so.
Strain onto the chopped chocolate and stir until melted. Pour into the ramekins (the cherries will float up) and place in a roasting tin.
Add boiling water to come half way up the dishes and bake in the oven for 30 minutes until just set.
Leave to cool then chill overnight or for at least 5 hours. Serve with extra cherries to decorate and if feeling really decadent, a jug of cream.