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Perfect Fresh Cherry Chocolate Clafoutis Recipe Easy Homemade Dessert with Vanilla Bean Cream

fresh cherry chocolate clafoutis - featured image
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A rich, custardy French baked dessert combining fresh cherries and bittersweet chocolate, served with a silky vanilla bean cream. This easy and elegant clafoutis is perfect for any occasion.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted
  • 3 ounces (85g) bittersweet chocolate, chopped into small chunks
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk (can substitute almond milk for dairy-free)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (60g) all-purpose flour (can substitute gluten-free flour blend)
  • 1/3 cup (65g) granulated sugar, plus extra for sprinkling
  • 1 vanilla bean pod, split and scraped (or 1 tsp pure vanilla extract)
  • Pinch of salt
  • 1 tbsp unsalted butter, for greasing
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Butter an 8-inch (20cm) oven-safe baking dish thoroughly, then sprinkle a little granulated sugar over the butter to prevent sticking and add a delicate crust. Set aside.
  2. Pit the cherries carefully, then toss them lightly with 1 teaspoon of sugar to draw out some juice. Set aside.
  3. In a large bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes. Slowly add the flour, whisking continuously to avoid lumps.
  4. Gradually pour in the milk and heavy cream while whisking gently. Add a pinch of salt for balance. The batter should be smooth and pourable.
  5. Spread the sugared cherries evenly on the bottom of the prepared baking dish. Sprinkle the chopped bittersweet chocolate evenly over the cherries. Pour the batter carefully over the fruit and chocolate, making sure not to displace the fruit too much.
  6. Place the dish in the oven and bake for 35–40 minutes. The clafoutis should puff up slightly and turn golden around the edges. The center will still jiggle gently when shaken.
  7. While baking, warm the heavy cream in a small saucepan over low heat. Split the vanilla bean pod and scrape the seeds into the cream, then add the pod itself. Heat until just simmering, then remove from heat and let infuse for 10 minutes. Remove the pod before serving.
  8. Let the clafoutis cool for about 10 minutes before serving. Serve slices with a generous drizzle of the warm vanilla bean cream on top.

Notes

Do not overbake; the clafoutis should still jiggle slightly in the center when done. Tent with foil if edges brown too quickly. Use fresh cherries if possible; if using frozen, thaw and drain well. Chop chocolate bar instead of using chips for melty pockets. Infuse vanilla bean cream while baking to save time.

Nutrition

Keywords: cherry clafoutis, chocolate dessert, French custard, vanilla bean cream, easy dessert, baked custard, fresh cherries, bittersweet chocolate

Find it online: https://bitefuljoy.com/perfect-fresh-cherry-chocolate-clafoutis-recipe-easy-homemade-dessert-with-vanilla-bean-cream/