Plum & Bergamot Chocolate Clafoutis
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Plum & Bergamot Chocolate Clafoutis

By 

Chloe Lucas Walsh of Chloe Cooks

entertaining morning
About This Recipe

A classic French clafoutis gets a fragrant twist with ripe plums and Spring & Mulberry Earl Grey Chocolate. The custardy batter bakes up around the fruit, while pockets of aromatic chocolate melt into each slice. Lightly sweetened with date sugar, it’s an elegant dessert that feels equally at home at a dinner party or an elegant weekend brunch.

This Recipe Features
Earl Grey
Earl Grey
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Plum & Bergamot Chocolate Clafoutis

By 

Chloe Lucas Walsh of Chloe Cooks

entertaining morning
About This Recipe

A classic French clafoutis gets a fragrant twist with ripe plums and Spring & Mulberry Earl Grey Chocolate. The custardy batter bakes up around the fruit, while pockets of aromatic chocolate melt into each slice. Lightly sweetened with date sugar, it’s an elegant dessert that feels equally at home at a dinner party or an elegant weekend brunch.

Ingredients
Serving Size: Serves 6
1

tablespoon olive oil (for greasing pan)
1

cup plums, pitted and sliced into eighths
3

large organic eggs
1

cup milk (dairy or plant-based)
¾

cup date sugar
¼

cup all-purpose flour
2

tablespoons baking powder
1

Spring & Mulberry Bergamot Chocolate Bar, chopped into rough pieces
¼

teaspoon salt
Directions
  1. Prep the oven. Preheat oven to 375°F and set the rack in the center. Lightly oil the bottom of an 8-inch cast-iron skillet or any oven-safe pan.
  2. Mix the batter. In a mixing bowl, whisk together eggs, milk, date sugar, flour, baking powder, and salt until smooth. (A blender works too, but whisking by hand gives a lovely feel.) Set aside.
  3. Prep the chocolate. Break the Bergamot Chocolate Bar into pieces, then roughly chop. Keep the pieces on the larger side — you want them to melt into pools throughout the clafoutis.
  4. Assemble. Spread the plums evenly in the greased skillet. Pour the batter over the fruit, then sprinkle the chopped chocolate across the top.
  5. Bake. Bake for 20 minutes, then check for puffiness — the center should still be slightly jiggly. Return to the oven for another 10–15 minutes, until the edges are deeply golden and the center is just set.
  6. Finish & serve. Dust with date sugar. For extra decadence, use a kitchen torch to brûlée the top. Serve warm, straight from the skillet.
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