Chocolate Pots De Creme

I watched an episode of 5 Ingredient Fix recently and saw Claire Robinson make this easy chocolate dessert topped with a cherry whipped cream.  I had to try it for myself and it was fabulous!  If you don’t like the taste of dark chocolate try making this with milk chocolate instead.


4 oz of semi-sweet chocolate chips (I used Kroger’s Private Selection brand)

2 cups heavy whipping cream, divided

1/4 c granulated sugar plus 1 tsp

2 large egg yolks (put them in a separate bowl)

1/4 c cherry preserves

Preheat oven to 350F and bring 6c of water to a boil on the stove.  Put the chocolate in a heat-proof bowl.  In a medium saucepan over medium low heat bring 1 1/2 c heavy cream and sugar to a low simmer making sure sugar has dissolved.  Pour the hot cream mixture over the chocolate and whisk until all the chocolate has melted and it is smooth.  Add a small amount of the hot chocolate mixture to your egg yolk bowl and whisk to temper them.  Transfer the egg mixture to the chocolate mixture and whisk to thorughly combine.  Transfer the mixture to a liquid measuring cup and pour into 4 small ramekins filling evenly.

Put ramekins in a high sided baking pan and fill the pan with hot water halfway up the sides of the ramekins.  Bake about 301 minutes.  The custard should be slightly jiggly when you remove it from the oven.  Cool the custards to room temperature and then refrigerate them for 2 hours or overnight.

Whip the remaining 1/2 c heavy cream with 1tsp of sugar until stiff peaks form.  Whisk the cherry jam until loosened adding 1-2 T of water to thin it out.  Fold the jam into the whipped cream and top the custards.

You’ll thank me later!


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