Cold Chocolate Cremeux, Wine-Poached Cherries and Lots of Crumbs

Tuesdays with Dorie
Baking Chez Moi

I am just back from a whirlwind three week vacation. I am getting used to this time zone and the inter-workings of my kitchen again. I wasn’t planning on making this recipe as I wasn’t sure my brain could handle it after vacation but cherries were on sale so I took the plunge and made it.

This is a complex dessert with three recipes. First I started with the cocoa crumbs; a mixture of flour, brown sugar, cocoa powder, sugar, salt and butter. After chilling for at least 2 hours or overnight, the crumbs are baked in a 300 degree oven for about 15 minutes.

Next I tackled the cremeux. Milk and cream are heated. Egg yolks and sugar are blended then the hot milk mixture is added. Then cook all together to form a custard. The hot mixture is poured over bittersweet chocolate and then stirred together. Finally the whole dish is thickened with a bit of unflavored gelatin.

Red wine Zinfandel, honey, sugar and a bit of orange zest are brought to a boil. The halved cherries are added and boiled for one minute. Strain the cherries then continue to boil the wine mixture until reduced by half and thickened to a syrup. Dorie says to cool the items separately and then add together.

Thoughts. This is a rich and complex dessert, one that will impress your guests. The cremeux is like ganache, and a little dab will do ya. My husband and I thought the dessert could use more cherries, they are delicious and help off set the richness of the creameux. I made a half recipe of cocoa crumbs and I still have plenty. I know I can used the crumbs on other desserts but if you just want for this dessert maybe make a quarter recipe.


9 Comments Add yours

  1. Zosia says:

    Yes, lots of cherries and just a little cremeux is the way to go with this dessert.


  2. sanya smith says:

    This looks fantastic! I love cherries so I might double the cherry quantities. That's good to know! Hope your holiday was wonderful x


  3. Flourishen says:

    I haven't read the recipe. But from all the work you describe here, I think making the hazelnut and olive oil cake this week is so much more simple, and fun to do.


  4. Unknown says:

    That's good to know that it could use more cherries (who am I to say no to that?). I'm planning to freeze any extra crumbs, so I'll have them for dressing up other dishes.Teresa, from One Wet Foot


  5. So interesting how everyone thinks this is like eating ganache – not sure what type of ganache is light and mousse like but I could eat a whole bowl of this 😉


  6. Cakelaw says:

    Yes, I agree with your thoughts o this dessert – good, but the cremeaux was ever so rich.


  7. Diane Zwang says:

    Mardi how did your cremeux end up light and mousse like? Did you whip it? Mine was rich and dense.


  8. Welcome Back!! 🙂


  9. yes- rich and delicious. think i’ll use my extra crumbs on ice cream sundaes. cheers to you for tackling this project right after coming home!


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