Dark Chocolate and Cherry ‘Creme Brulee’

Preparation info
  • Serves


    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About

Crème brûlée is one of the all-time greats in the pudding repertoire. Sometimes, when faced with a choice of a chocolate pudding or a crème brûlée, it can be an agonizing decision. Here, there is no contest! This version, devised to incorporate chocolate, is also so much easier to make than a classic crème brûlée.


  • 500 g very dark cherries, preferably Morello if available, stoned
  • finely grated zest of 1 lemon


Put the stoned cherries into the bottom of 8 small ramekin dishes and sprinkle with the lemon zest.

Bring the cream to the boil and make a ganache with the cream and chocolate as described. Pour the ganache mixture over the cherries and chill for at least 2 hours.

Heat the sugar and 6