Rich Chocolate Pots

Ingredients
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

Method
1. Heat 2-3 tablespoons of water in a saucepan and stir in the sugar, heating
gently until the sugar dissolves.
2. Add the cherries and heat through for 5-8 minutes, or until the cherries are
starting to soften and the juices resemble syrup.
3. Remove the pan from the heat, stir in the cherry brandy and set aside to
cool slightly.
4. 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.
5. Mix the egg yolks into the cooled chocolate mixture until glossy and
smooth.
6. 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.
7. To serve, grate over a little more dark chocolate.

Butter Fudge
Ingredients
125g/4½oz butter
500g/1lb 2oz dark brown sugar
120ml/4fl oz milk
250g/9oz crunchy peanut butter
1 vanilla pod, seeds only
300g/10½oz icing sugar

Method
1. Melt the butter in a saucepan over a medium heat.
2. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes,
without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla seeds.
4. Place the icing sugar in a large bowl, and pour the hot butter and sugar
mixture on top. Using a wooden spoon, beat the mixture until smooth.
5. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then
place in the fridge to chill completely.
6. Cut the fudge into squares with a sharp knife, turn out of the tin and store in
an airtight container.