Chocolate Pots de Creme w/Cherry Whip

By Treebs

Dark Chocolate Yum!

Ingredients

• 4 oz bittersweet chocolate, chopped
• 2 cups heavy cream
• 1/4 cup + 1 tsp sugar
• 2 lg egg yolks
• 1/4 cup cherry preserves

Preparation

Step 1

1.) Preheat oven to 350 degree F. Put chocolate into heatproof bowl. In pot over medium heat, heat 1 1/2 cups cream and 1/4 cup sugar, whisking, until just simmering and sugar is dissolved. Pour hot cream over chocolate; whisk until chocolate is melted and smooth. Put yolks in small bowl; while whisking, add small amount of warm chocolate mixture to temper yolks. Whisk yolk mixture into chocolate until combined. Transfer mixture to liquid measuring cup.

2.) Put 4 (6 oz) ramekins into high-sided baking dish. Evenly fill ramekins with chocolate mixture. Carefully fill baking dish with hot water until it reaches halfway up sides of ramekins; transfer baking dish to oven. Bake until custards are set but still jiggle slightly in center, about 30 minutes. Remove baking dish from oven; carefully transfer custards to rack. Cool to room temperature. Refrigerate custards at least 2 hours to overnight.

3.) When ready to serve, whisk cherry preserves in small bowl until loosened and then. In another bowl, whip remaining 1/2 cup cream and 1 tsp sugar until firm peaks form; gently fold whipped cream into cherry preserves until just combined and streaky. Serve pots de creme topped with dollops of cherry whipped cream.