AT A GLANCE
|01||For cherries, combine Pedro Ximénez, caster sugar, star anise and orange peel in a saucepan over medium heat, bring to the boil, reduce heat to low and cook for 5 minutes. Add cherries, increase heat to medium, return to the boil, then remove from heat and cool.|
|02||Heat chocolate, cream and Pedro Ximénez in a heatproof bowl placed over gently boiling water, stirring occasionally, until chocolate has melted and mixture is smooth.|
|03||Whisk egg yolks and sugar in a separate heatproof bowl placed over gently simmering water for 5 minutes or until thick and pale. Combine chocolate and egg yolk mixture in the bowl of an electric mixer and whisk on high for 5 minutes or until mixture is thick and cool.|
|04||Divide half the cherries between six ½ cup-capacity ramekins, spoon over chocolate mixture and refrigerate for 1 hour or until set. Serve chocolate pots topped with remaining cherries and a glass of Pedro Ximénez.|
Note Dried sour cherries are available from The Essential Ingredient and health food stores.