Dark chocolate pots with cherry compote

• dark chocolate↗200g g

  broken into small pieces

• unsalted butter↗50g g

  cut into cubes

• eggs↗4

  yolks and whites separated

• granulated sugar↗80g g
• fresh or frozen cherries200g g

  pitted (thawed if frozen)

• crystallized sugar↗75g g
• brandy↗25ml ml
• heavy cream100ml ml
• powdered sugar↗1 tbsp tbsp
• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   First, make the compote. Transfer the cherries to a wide saucepan, add 2 tbsp water and bring to a boil over medium heat. When the fruit begins to soften, add sugar and brandy, bring to a boil again, reduce heat to low‑medium and simmer for 15‑20 minutes until the mixture thickens slightly. Transfer to a bowl or sterilized jar and let cool.

2. 2

   Melt the chocolate, butter and 1 tbsp water together in a heat‑proof bowl placed over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Optionally, you can do this in the microwave in short 20‑second bursts. Remove from heat and let cool slightly.

3. 3

   Whisk the yolks with 60 g granulated sugar until pale and creamy, about 2‑3 minutes. Gently fold them into the warm chocolate mixture. In another bowl, beat the egg whites with the remaining granulated sugar until soft peaks (first thoroughly clean the whisk). Gently fold the beaten egg whites into the chocolate mixture with a large metal spoon, divide the mass into six serving glasses and chill for at least 2 hours.

4. 4

   For the creamy filling, whisk the cream with powdered sugar and vanilla using an electric whisk until thick, avoiding over‑whipping. Spoon a dollop of the whipped cream onto the cooled chocolate pots, then add a spoonful of the cherry compote.