Description
Chocolate Custard Pots with Pistachios & Cherries is a decadently rich and delicious dessert that’s surprisingly easy to make. Along with pantry staples, you need just 5 ingredients and 20 minutes to make this tasty treat!
Ingredients
Units
Pantry Staples
- 80g sugar
- 60g water
- Pinch of salt
Ingredients
- 120g dark chocolate
- 300 ml whipping cream (or 200 ml double cream and 100 ml milk)
- 3 egg yolks
- 150g cherries, pitted and halved
- 100g pistachios, shelled and chopped
Instructions
- Roughly chop the dark chocolate and place it in a medium bowl, add a pinch of salt and set aside.
- Add 200ml of your whipping cream (or substitute 200ml of double cream and 100ml of milk), to a saucepan and heat gently over low heat.
- Whisk the egg yolks in a bowl.
- Remove the warm cream from the heat and slowly add some of the warm cream mixture to the egg yolks while whisking continually. This is known as tempering and serves to raise the temperature of the eggs gradually so they don’t curdle.
- Now you can add the tempered eggs to the cream and return the mixture to the lowest heat setting while stirring continually, using a silicon spatula. Make sure to watch the mixture and to stir continuously as custard is notorious for scrambling easily. The custard will start to thicken slightly after a few minutes, and it is ready when it reaches 85C or coats the back of a spoon. When removed from the heat, the custard should hold if you run your finger through the mixture.
- Pour the custard into the bowl over the chocolate and let this sit for at least a minute (preferably 2 minutes), allowing the heat from the custard to melt the chocolate. This allows for a glossy finish. Once the chocolate is fully melted, whisk the chocolate and custard together to create a beautifully glossy chocolate custard.
- Taste the custard and add a little sugar and salt to taste if desired.
- Divide the chocolate custard between 4 or 5 ramekins or glasses and allow it to cool and set (between 2 and 4 hours, depending on the portion sizes).
- Prepare the cherries by removing the pits and stems. Run a knife around the circumference of each fruit, twist the two sides in opposite directions to separate, and then remove the pits using the point of a knife. Alternatively, use a cherry pitter.
- In a microwave-safe bowl, combine the sugar and water. Microwave the mixture for 1 minute to create a light syrup. Pour the syrup over the prepared cherries to lightly poach them. If you prefer a thicker cherry sauce, you can further reduce the syrup.
- Allow the cherry syrup to cool.
- Shell and roughly chop the pistachio nuts, and set aside.
- When ready to serve, whip the remaining 100 ml of double cream to form soft peaks. Place a spoonful over the tops of your set chocolate custard, pour over a small amount of the cherry syrup, and top with the chopped pistachios.
Serve and enjoy!
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Desserts