This version of crème brûlée is slightly cheaty. If you have a small blowtorch on hand then please feel free to make it properly, but this is both easy and caramelicious.
Serves 8
INGREDIENTS
7 ounces of our 72% or 99% dark chocolate, finely chopped
1 1/4 pounds dark cherries, preferably morello, pitted
Finely grated zest of 1 lemon
2 1/4 cups crème fraîche (this also works with the low-fat version)
Approximately 1 1/4 cups of superfine sugar
DIRECTIONS
Put the pitted cherries into the bottom of 8 small ramekins (or teacups) and sprinkle with the lemon zest.
Bring the cream just to the boil and make a ganache by pouring it a tablespoon at a time onto the chopped chocolate and stirring well after each addition. Pour the mixture over the cherries and chill for at least 2 hours.
When you’ve eaten dinner and are nearly ready for pudding, heat the sugar with 6 tablespoons of water. This will get exceptionally hot and bubble up so use the deepest, largest pan you can find. Avoid stirring your caramel, but you can tilt the pan gently from side to side to ensure the sugar melts evenly and doesn’t burn in one spot. Bring to the boil and let it bubble until the colour changes to a deep amber and it smells of caramel but don’t let it burn!
Let it sit briefly so the bubbles settle down while you take your puddings from the fridge, then quickly spoon or pour over the pots. It should set instantly. These are best served soon after making, but the heat will have made the top of your chocolate mixture a little runny so you might like to pop them back in the fridge for 5 minutes first.
Stop by our shop in downtown St Paul to pick up the perfect chocolate for your dessert. All of our products are handmade on site with great care and passion. We hope to see you soon!
