I do, but somehow not everyone and everything wants to play along.
The weather, the kids, the job, the spouse…. Oh well that’s life as they say!
And then sometimes there are desserts that can simply make life feel like a bowl full of cherries and this one is one of those.
It combines fresh cherries, spicy chilies, chocolate, sensuous Kahlua and fresh cream.
It is a ‘gotta wait for it, make ahead and savor it tomorrow dessert, the temptation to lick your fingers and have just a teeny tiny taste becomes barely controllable.
But you can do it! After all life isn’t always a bowl full of cherries – but it will be tomorrow.
This desert consists of a layer of spicy sweet jellied cherries topped with an extra creamy chocolate pudding with a dash of Kahlua coffee liqueur.
Enjoy this racy dessert and make it as spicy as you like!
Bowl Full of Cherries Chocolate Dessert
Makes 4-6 portions depending on your glasses or ramekins
For the jellied cherries
- 3 cups of whole washed and pitted cherries, stems removed
- ½ tsp chopped fresh chilies or more if you like it spicier
- ½ cup of sugar
- 2 tsps of finely grated dark chocolate
- Grains from ½ vanilla pod
- 1 pinch of salt
- 3 leaves of gelatin
- 1 cherry per serving – with stem but without pit – pit them sideways
- Grated white chocolate or zebra dark/white chocolate sticks
Mix the cherries, sugar, chilies, vanilla and salt in a small pot and bring to a simmer over medium heat. Simmer for 10 minutes stirring often so the cherries don’t burn or stick to the bottom.
Meanwhile soak the gelatine in cold water at least 5 minutes or until the cherries are finished cooking.
Remove the cherries from the heat, cool down a few minutes, use an immersion blender to roughly purree the cherries – you want small pieces of cherries in there. Squeeze the water from the gelatine leaves and stir them into the cherry mixture while it is still hot. Stir until completely dissolved.
Pour the jellied cherries into ramkeins: ½ full or glasses: 1/3 full and refrigerator to cool.
For the Chocolate Pudding
- 2 egg yolks at room tempeature
- 200 ml of cream (I use lactose-free)
- 3 TBSP of suagr
- 1 pinch of salt
- 50 grams of finely grated dark cooking chocolate
- 1 TBSP of Kahlua coffee liqueur
- 1 TBSP of dark unsweetened chocolate powder
- Seeds from ½ vanilla pod
In a small pot heat the cream, Kahlua, vanilla seeds, salt and the grated dark chocolate to a simmer over medium heat, mixing well to melt the chocolate. When it simmers remove it from the heat.
In a metal bowl beat the eggs and the sugar until smooth. Slowly pour in the warm chocolate cream whisking continuously so the eggs don’t curdle, now beat in the chocolate powder. Place the meatl bowl over a pot of barely simmering water and continue whisking until the pudding has thickened about 4-6 minutes. Do not boil or the ggs will separate and curdle.
Pour the pudding into a pitcher and let it cool.
Once the cherries have jellied, pour a layer over chocolate pudding over the cherry layer and cool in the fridge until the next day.
To serve grate white chocolate over the pudding or use zebra sticks and add the stemmed pitted cherry on top.