Mini Cherry Clafoutis with Chocolate Whipped Cream

For the cherry clafoutis:
Preheat oven to 350 F.

Spray four mini cast iron skillets (3.5 to 5 inch size) with non-stick cooking spray. Mix granulated sugar, eggs, and vanilla extract in a large bowl. In another bowl, combine all-purpose flour, almond flour, and salt. In thirds, gently mix the flour mixture into the sugar/egg mixture. Then add the cream and milk. Stir to combine. Divide the batter between the four skillets. Top with cherries. Bake for about 15 to 20 minutes or until golden brown. Remove skillets from oven. Cool before serving. Dust tops with confectioners’ sugar and dollop chocolate whipped cream on top.

For the chocolate whipped cream:
Into the bowl of a mixer fitted with a whisk attachment, add the cream. Whisk until fluffy.

Melt chocolate chips in a small saucepan over medium heat, stirring as it melts. Once it’s melted remove pan from heat. Let it cool slightly. Add the melted chocolate and vanilla extract into the whipped cream. Whisk until combined.

Recipe lightly adapted from Food and Wine Magazine.