This chocolate clafoutis combines the creamy texture of the classic French dessert with a rich chocolate flavor and juicy seasonal fruits.
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Cherry season is all-too-short, so every year I try to make the most of it. My family and I gladly wolf down bags of fresh cherries, but I also really like to make desserts with them. The juicy, deep red fruit holds up to baking wonderfully, keeping its shape and developing unique, deep flavors.
One quintessential cherry-based summer dessert is clafoutis. Clafoutis is a super simple, classic French dish that consists of baking fresh cherries in a thick batter, which becomes rich and flan-like in the baking process. Clafoutis is served warm and is either dusted with powdered sugar or garnished with heavy or whipped cream.
Though the classic clafoutis is traditionally made with cherries, you can make it with any summer berry. I especially like to combine cherries with blackberries because the cherries provide a lovely texture and a deep flavor, while the blackberries keep things juicy. Plus, cherries and blackberries are just so perfect with chocolate! This chocolate clafoutis is located somewhere between a rich pudding and a summer fruit cobbler. Serve it warm with whipped cream or vanilla bean gelato and let yourself be transported to cloud nine!
Classic French clafoutis recipes often call for using whole cherries but I think wrestling with pits in each bite prevents us from really enjoying the dessert. (Plus, it could be hazardous for kids!)
Using a cherry pitter allows you to prep cherries in a snap. If you love cherries, I swear this gadget is worth the investment! But don’t worry, if you don’t have a cherry pitter, you can still make clafoutis without spending hours on pitting.
To pit cherries without a cherry pitter, you can stand a round pastry tip on a working surface, then push the cherry, stem side down, firmly down the pastry tip. This will push the pit right out. You can also use a chopstick to push pits out of cherries. These are two efficient ways to pit a large number of cherries in a short amount of time.
To create neat-looking cherry halves, run a sharp knife around each cherry, twisting both sides of the cherry in opposite directions to separate, then carefully use the tip of the knife or your fingers to pull the pit out. You can use these beautiful cherry halves to garnish the chocolate clafoutis before serving.
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