A light, no-bake recipe for German Chocolate Cream Desserts, inspired by Germany's Black Forest chocolate cherry cakes with a basic French crème au chocolat topped with Chantilly cream and cherries.
200ml (7fl oz)whole milk
300ml (10.5fl oz)whipping cream (30% fat)
150g (5.5oz)dark (bittersweet) cooking chocolate60% cacao, broken into bits
16cherriesor jarred cherries soaked in Kirsch (e.g. Griottines)
150ml (5fl oz)whipping cream (30% fat)chilled
Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.
In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.
Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add Kirsch (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.
Transfer to 8 mini serving dishes (or 4 larger wine glasses if you’re greedy like us), cool and chill for at least an hour.
Whip up the cream and pour on top*. Decorate with fresh cherries and/or Griottine cherries soaked in Kirsch - or roast cherries with a splash of Kirsch and tablespoon of sugar.
* If you have a siphon, fill it up half way with chilled cream (no less than 30% fat) and splash in a couple of tablespoons of Kirsch or cherry syrup, fit with the gas canister, shake and chill for a few minutes. Instant, homemade lighter-than-air cream!NUTRITIONAL INFORMATION: 266 calories per one bigger portion (served in 4 wine glasses) or half in mini verrine shot glasses (serves 8).