Chocolate Clafoutis
This Chocolate Cherry Clafoutis is a rustic French dessert that comes together in minutes but looks and tastes like you spent hours in the kitchen. A rich, custard-like batter bakes over sweet cherries, studded with melted bittersweet chocolate chunks for the ultimate indulgent treat.
Clafoutis (pronounced klah-foo-TEE) is traditionally made with black cherries and a simple flan-like batter. This chocolate version takes it to the next level! Think of it as a cross between a fluffy pancake, a custard, and a fudgy brownie, all wrapped into one gorgeous baked dessert.
Don’t worry – you don’t need any fancy equipment or complicated techniques; just fresh cherries, pantry staples, and a hot cast iron skillet (or 8×8 baking dish). Serve it warm with a dollop of whipped cream for a dessert that’s guaranteed to impress.
What is a chocolate clafoutis?
Chocolate clafoutis is a French-inspired baked dessert featuring fresh cherries nestled in a chocolate-infused custard batter. The batter, made with eggs, milk, sugar, flour, and cocoa powder, puffs up around the fruit as it bakes, creating a light yet custardy texture that’s perfectly balanced by the tartness of the cherries and the richness of melted chocolate.
It’s essentially a fruit-forward baked custard that’s easier than pie (literally!) and comes together in about 15 minutes of active prep time.
Why you’ll love this chocolate dessert
- It’s deceptively simple with no special equipment and no complicated steps.
- Sweet-tart cherries, rich chocolate custard, and a dusting of powdered sugar offer the perfect balance of flavors in every bite.
- Baked in a cast iron skillet and served warm, this clafoutis looks like it came straight from a Parisian bistro!
Ingredients needed
- Unsalted butter: Softened and used to grease the skillet, adding a touch of richness and preventing sticking.
- All-purpose flour: Forms the structure of the custard batter alongside the cocoa powder.
- Unsweetened natural cocoa powder: Adds deep chocolate flavor to the custard. Use natural cocoa, not Dutch-processed, for the best results.
- Salt: A tiny pinch enhances all the flavors and balances the sweetness.
- Whole milk: Creates a rich, creamy custard base. Whole milk is preferred for the best texture, but 2% works in a pinch.
- Sugar: Sweetens the custard just enough to complement the tart cherries and bittersweet chocolate.
- Large eggs: The key to the custard’s structure. They help the clafoutis puff up and set as it bakes.
- Vanilla extract: A warm, aromatic note that ties all the flavors together.
- Fresh Bing cherries: The star of the recipe! Sweet, juicy Bing cherries are traditional, but you can use other varieties. If using frozen, thaw and drain them well.
- Bittersweet chocolate: About 60% cacao, cut into chunks. The bitterness balances the sweetness of the cherries and custard beautifully.
- For serving: Enjoy with a dollop of whipped cream or a light dusting of powdered sugar for a pretty finishing touch.
How do you make this French dessert?
Prepare the skillet and oven:
- Drop 1 tablespoon of butter into a 10-inch cast iron skillet or 8×8 baking dish and leave it out to soften at room temperature while you prepare the rest of the ingredients.
- Set your oven to 400°F (200°C) so it’s fully preheated and ready when you finish assembling the dessert.
PRO TIP: Using a cast iron skillet gives the clafoutis a beautiful, golden edge and helps it cook evenly. If you don’t have one, a 10-inch round baking dish or ceramic tart pan works great too.
Make the batter:
- In a small mixing bowl, stir together the flour, cocoa powder, and salt until they’re evenly combined. Set this bowl aside for later.
- Add the milk, sugar, eggs, and vanilla to your blender. Blend on high for about 20 seconds, until the mixture turns completely smooth and creamy.
- Sprinkle the dry ingredients into the blender, then pulse just 5 to 7 times – just enough to incorporate everything. A few tiny lumps are totally fine, so don’t overmix.
PRO TIP: Blending the batter creates a silky, smooth custard without any lumps. If you don’t have a blender, you can whisk everything by hand, but be sure to whisk thoroughly until smooth.
Assemble:
- Use your fingers or a paper towel to spread the softened butter evenly across the bottom and up the sides of the skillet.
- Scatter the pitted cherries across the skillet in a single, even layer.
- Pour the prepared batter gently over the cherries, making sure it spreads to cover them.
- Sprinkle the chocolate chunks evenly across the surface of the batter.
Bake and serve:
- Slide the skillet or 8×8 baking dish into the center of your preheated oven and bake for about 35 minutes.
- Check for doneness. The edges should be beautifully puffed and golden, and the center should feel just set with only a slight wobble.
- Remove the pan from the oven and let it rest on a cooling rack or trivet for about 15 minutes. Don’t worry if the center sinks a little; that’s perfectly normal.
- Spoon the clafoutis into individual bowls or shallow plates.
- Top each serving with a generous swirl of whipped cream and a light dusting of powdered sugar, if desired.
- Serve warm and enjoy immediately for the best texture and flavor.
PRO TIP: Keep a close eye on the clafoutis during the final few minutes of baking. Overbaking can dry it out, so pull it out as soon as the center is just firm.
Serving
This chocolate cherry clafoutis is a showstopping dessert all on its own, but you serve it warm with a generous dollop of freshly whipped cream and a light dusting of powdered sugar. A scoop of vanilla ice cream is another irresistible option – the cold creaminess pairs perfectly with the warm, custardy clafoutis.
For a more elegant presentation, garnish with fresh mint leaves and a few extra chocolate shavings. Pair with a cup of strong coffee or espresso for the ultimate after-dinner treat.
Sandy’s tips and substitutions:
- No cherry pitter? No problem! Grab a rounded pastry tip and set it point-side up on your cutting board. Take a cherry, stem side facing down, and press it firmly onto the tip until you feel it hit the pit. Flip the cherry over and do the same from the other end. Now turn it back to the stem side and give it one more push. You’ll feel the pit start to give. Use a chopstick to nudge it right out. It may sound a little unconventional, but trust me, it works like magic every time!
- Using frozen cherries: If using frozen cherries, thaw them completely and drain well before using. Excess moisture can make the clafoutis watery.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven for the best texture.
- Don’t overmix the batter: Blend just until the dry ingredients are incorporated. Overmixing can make the clafoutis tough instead of tender.
- Chocolate choice: Bittersweet or semi-sweet chocolate both work beautifully. Use whatever you prefer, but just make sure it’s good quality, as it’s a star ingredient here. Chocolate chips work too, but chunks melt into gorgeous pools of chocolate.
- Try different fruits: While cherries are traditional, this batter works beautifully with other stone fruits like plums, apricots, or peaches. You can also use berries; just adjust the baking time slightly as needed.
- Serving temperature: This dessert is irresistible warm from the oven, but it’s also delightful at room temperature. Any leftovers can be chilled and enjoyed cold or gently reheated.
- For homemade whipped cream: Pour 1 cup of cold heavy cream into a mixing bowl (use a stand mixer, hand mixer, or even a sturdy whisk and some elbow grease). Add 2 tablespoons of sugar and whip until stiff peaks form – that’s when the cream holds its shape and stands up tall when you lift the beaters. Just be careful not to over-whip, or you’ll end up with sweet butter instead of fluffy cream!
Variations:
- Dairy-free option: Use a plant-based butter alternative and oat milk or almond milk in place of whole milk. The texture will be slightly different but still delicious.
- Dark chocolate lovers: Use dark chocolate with 70% cacao for an even more intense chocolate flavor.
- Add a splash of liqueur: Add 1 tablespoon of kirsch (cherry brandy), Grand Marnier, or amaretto to the batter for an extra layer of flavor.
- Nutty twist: Add a handful of toasted sliced almonds or hazelnuts to the top before baking for added crunch.
- Spiced version: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.
If you loved this chocolate cherry clafoutis, make sure to also try my French Apple Flan.
More chocolate desserts you may want to try:
- Belgium Chocolate Mousse
- Chocolate Rum Cake
- Triple Chocolate Brownie Pie
- Homemade Chocolate Ice Cream
Get the Recipe:
Chocolate Clafoutis
Ingredients
- 1 tablespoon unsalted butter, softened
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- Pinch of salt
- 1 cup whole milk
- ½ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh Bing cherries, stems removed, pitted and kept whole (if using frozen, thaw and drain)
- 3 ounces bittersweet chocolate, about 60% cacao, cut into ½-inch chunks
- Whipped cream and/or powdered sugar, serving
Equipment
- 8×8 baking dish or 10" skillet
Instructions
- Drop 1 tablespoon of butter into a 10-inch cast iron skillet or 8×8 baking dish and leave it out to soften at room temperature while you prepare the rest of the ingredients.
- Set your oven to 400°F (200°C) so it’s fully preheated and ready when you finish assembling the dessert.
- In a small mixing bowl, stir together the flour, cocoa powder, and salt until they’re evenly combined. Set this bowl aside for later.
- Add the milk, sugar, eggs, and vanilla to your blender. Blend on high for about 20 seconds, until the mixture turns completely smooth and creamy.
- Sprinkle the dry ingredients into the blender, then pulse just 5 to 7 times – just enough to incorporate everything. A few tiny lumps are totally fine, so don’t overmix.
- Use your fingers or a paper towel to spread the softened butter evenly across the bottom and up the sides of the skillet.
- Scatter the pitted cherries across the skillet in a single, even layer.
- Pour the prepared batter gently over the cherries, making sure it spreads to cover them.
- Sprinkle the chocolate chunks evenly across the surface of the batter.
- Slide the pan into the center of your preheated oven and bake for about 35 minutes.
- Check for doneness. The edges should be beautifully puffed and golden, and the center should feel just set with only a slight wobble.
- Remove the skillet from the oven and let it rest on a cooling rack or trivet for about 15 minutes. Don’t worry if the center sinks a little; that’s perfectly normal.
- Spoon the clafoutis into individual bowls or shallow plates.
- Top each serving with a generous swirl of whipped cream and a light dusting of powdered sugar, if desired.
- Serve warm and enjoy immediately for the best texture and flavor.
Notes
Sandy’s tips and substitutions:
- No cherry pitter? No problem! Grab a rounded pastry tip and set it point-side up on your cutting board. Take a cherry, stem side facing down, and press it firmly onto the tip until you feel it hit the pit. Flip the cherry over and do the same from the other end. Now turn it back to the stem side and give it one more push. You’ll feel the pit start to give. Use a chopstick to nudge it right out. It may sound a little unconventional, but trust me, it works like magic every time!
- Using frozen cherries: If using frozen cherries, thaw them completely and drain well before using. Excess moisture can make the clafoutis watery.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven for the best texture.
- Chocolate choice: Bittersweet or semi-sweet chocolate both work beautifully. Use whatever you prefer, but just make sure it’s good quality, as it’s a star ingredient here. Chocolate chips work too, but chunks melt into gorgeous pools of chocolate.
- Serving temperature: This dessert is irresistible warm from the oven, but it’s also delightful at room temperature. Any leftovers can be chilled and enjoyed cold or gently reheated.
- For homemade whipped cream: Pour 1 cup of cold heavy cream into a mixing bowl (use a stand mixer, hand mixer, or even a sturdy whisk and some elbow grease). Add 2 tablespoons of sugar and whip until stiff peaks form – that’s when the cream holds its shape and stands up tall when you lift the beaters. Just be careful not to over-whip, or you’ll end up with sweet butter instead of fluffy cream!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
