Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

dark chocolate pots with cherry compote
Your Recipes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 6


Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery


Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

First, make the compote. Tip the cherries into a wide saucepan with 2 tbsp water and bring to the boil over a medium heat. When the fruit starts to soften, add the sugar and brandy, then return to the boil, reduce the heat to low-medium and simmer for 15-20 mins until slightly thickened. Spoon into a bowl or sterilised jar and set aside to cool.

Step 2

Melt the chocolate, butter and 1 tbsp water together in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Alternatively, do this in the microwave in short 20-second bursts. Remove from the heat and leave to cool slightly.

Step 3

Beat the egg yolks with 60g caster sugar until pale and creamy using a stand mixer or an electric whisk, about 2-3 mins. Fold this into the warm chocolate mixture. In a second bowl, beat the egg whites with the remaining caster sugar to soft peaks (ensure the beaters are cleaned thoroughly first). Fold the whipped egg white mixture into the chocolate mixture using a large metal spoon, then divide between six serving glasses and chill for at least 2 hrs.

Step 4

For the cream topping, beat the double cream with the icing sugar and vanilla using an electric whisk until thick, being careful not to over-whip. Top the chilled chocolate pots with a spoonful each of the cream and cherry compote.