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1
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
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2
Put the chocolate into a heat-proof bowl.
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3
Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat.
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4
Whisk just until and sugar is dissolved.
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5
Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth.
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6
Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks.
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7
Whisk the yolk mixture into the chocolate until well combined.
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8
Transfer the mixture to a liquid measuring cup for easy pouring.
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9
Put 4 (6-ounce) ramekins into a high-sided baking dish.
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10
Evenly fill the ramekins with the chocolate mixture.
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11
Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven.
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12
Bake until custards are set but still jiggle slightly in the center, about 30 minutes.
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13
Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature.
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14
Refrigerate the custards at least 2 hours and preferably overnight.
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15
When ready to serve, whisk the cherry jam in a small bowl until loosened and thin.
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16
In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky.
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17
Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.
