Chocolate Cherry Charlottes Recipe

Name: Chocolate Cherry Charlottes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dried sour cherries; 1/4 cup kirsch; 2 tablespoons sugar; 2 to 3 drops almond extract; 1/2 cup heavy cream; 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped; 7 tablespoons unsalted butter, softened; 1 1/2 fresh loaves challah or large brioche (about 1 1/2 lb total), sliced 1/2 inch thick; Accompaniment: lightly sweetened whipped cream; Special equipment: a 2-inch round cookie cutter; 6 (5- to 6-oz) charlotte molds* or ramekins

Servings: persons

1
Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally.
2
Remove from heat and let stand, covered, 15 minutes.
3
Stir in almond extract.
4
Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes.
5
Remove from heat and add 1 tablespoon butter, stirring until incorporated, then stir in cooked cherries with any liquid.
6
Transfer filling to a metal bowl and freeze, stirring occasionally, until firm but not frozen solid, about 2 1/2 hours.
7
Preheat oven to 350F.
8
Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices.
9
Spread 1 side of each round and rectangle with some of remaining butter.
10
Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere.
11
Trim any overhang flush with rims.
12
Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
13
Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes.
14
Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates.
15
Serve warm.
16
Available at Broadway Panhandler (866-266-5927 or 212-966-3434).

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup dried sour cherries, 1/4 cup kirsch, 2 tablespoons sugar, 2 to 3 drops almond extract, and more.

Yes, Chocolate Cherry Charlottes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Cherry Charlottes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions