- 1 tbsp golden caster sugar
- 200g/7oz fresh cherries, stones removed
- 1 tbsp cherry brandy
- 290ml/10fl oz single cream
- 200g/7oz good quality dark chocolate, preferably 70% cocoa, broken into pieces, plus more for garnish
- 2 large free-range egg yolks
- Heat 2-3 tablespoons of water in a saucepan and stir in the sugar, heating gently until the sugar dissolves.
- Add the cherries and heat through for 5-8 minutes, or until the cherries are starting to soften and the juices resemble syrup.
- Remove the pan from the heat, stir in the cherry brandy and set aside to cool slightly.
- Meanwhile, melt the chocolate with the cream in a large glass bowl set over a pan of simmering water, making sure the bowl and water do not touch. Once melted, remove the bowl from the heat and set aside to cool slightly.
- Mix the egg yolks into the cooled chocolate mixture until glossy and smooth.
- Spoon the cherries into the bottom of six ramekin dishes or small dessert pots, and top with the chocolate mixture. Chill for 30-60 minutes, or until set.
- To serve, grate over a little more dark chocolate.