Perfect match: chocolate pots with Pedro Ximénez

AT A GLANCE

  • Serves 6 people

  •  
  • Chocolate pots
  • 200 gm dark chocolate (64.5% cocoa solids), melted
  • 300 ml pouring cream, whisked to soft peaks
  • 2 tbsp Pedro Ximénez
  • 3 egg yolks
  • 55 gm (¼ cup) caster sugar
  •  
  • Pedro Ximénez-spiced sour cherries
  • 125 ml (½ cup) Pedro Ximénez
  • 1 tbsp golden caster sugar
  • 1 whole star anise
  • 1 piece of orange peel, removed with a peeler
  • 100 gm (½ cup) dried sour cherries (see note)
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.

Topics:

CHOCOLATE, MODERN EUROPEAN, DRINK SUGGESTION, PEDRO XIMENEZ, WINTER, CHERRIES, DESSERT

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Jun 2007

Jun 2007

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