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| Ingredients | | 2 free-range eggs | | 1 tablespoon plain flour | | 2 tablespoons sugar | | 500ml milk | | 50g butter | | 100g dark chocolate, broken into pieces | | 200ml cream | | 1 cup preserved Morello cherries | | brandy or whisky (optional) |
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| Crema Al Cioccolato Con Panna E Ciliegie (Chocolate Crème with Cream & Cherries) |
| 01 / 09 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| I use preserved Morello cherries for this dessert. For an adults-only treat, you can marinate the cherries in a little brandy or whisky. |
Method |
Whisk eggs, flour and sugar in a heavy-based 1-litre saucepan. While whisking, slowly add the milk, ensuring there are no lumps. Add the butter and gently bring to the boil, stirring constantly.
When the butter is completely melted and the crème starts to thicken, add the chocolate pieces. In all, this should take 10 minutes, but it is important to stir the crème constantly to achieve a smooth and velvety texture.
Turn off the element and keep stirring for another minute to cool slightly then divide the chocolate crème among 6 dessert bowls or ramekins (or you can use old-fashioned teacups or thick glass tumblers). Leave at room temperature to cool further. Whip the cream until firm and spoon over the desserts. Refrigerate for at least 6 hours, or overnight. If you like, you can add 1 or 2 tablespoons of brandy or whisky to the cherries, and let them marinate for at least 1 hour.
To serve, top each dessert with 2 or 3 of the cherries and place the rest in a glass for your guests to help themselves. Serves 6. 
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