Chocolate-Balsamic Pots de Crème

Make the pots de crème Heat cream and milk in a medium saucepan over medium-low until bubbles form around edges of pan, 3 to 5 minutes. Meanwhile, whisk together egg yolks, granulated sugar, and salt in a large heatproof bowl.

Whisking yolk mixture constantly, gradually ladle in hot cream mixture until yolk mixture is thoroughly heated. Pour yolk mixture into remaining cream mixture in saucepan; cook, stirring constantly, until thickened and an instant-read thermometer registers 184°F, about 5 minutes. Remove from heat, and stir in chocolate until melted and smooth. Stir in 3 tablespoons balsamic vinegar.

Pour chocolate mixture through a fine wire-mesh strainer set over a large liquid measuring cup with a spout; discard any solids. Place 6 (6-ounce) ramekins on a small baking sheet, and divide chocolate mixture evenly among ramekins (about 2/3 cup each). Let stand at room temperature for 20 minutes. Cover and refrigerate until set and well chilled, about 3 hours.

Meanwhile, stir together brown sugar and remaining 1/2 cup balsamic vinegar in a small saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and syrupy, about 8 minutes. Pour balsamic glaze into a small heatproof bowl, and let cool completely, about 20 minutes.

Make the whipped ricotta Place ricotta and heavy cream in a large bowl; whisk vigorously until smooth and fluffy, about 2 minutes. Whisk in powdered sugar and salt. Serve chilled pots de crème topped with evenly divided whipped ricotta and balsamic glaze and garnished with amarena cherries.