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.
CafeMomCooks 
Yes, lots of cherries and just a little cremeux is the way to go with this dessert.
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This looks fantastic! I love cherries so I might double the cherry quantities. That's good to know! Hope your holiday was wonderful x
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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.
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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
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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 😉
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Yes, I agree with your thoughts o this dessert – good, but the cremeaux was ever so rich.
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Mardi how did your cremeux end up light and mousse like? Did you whip it? Mine was rich and dense.
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Welcome Back!! 🙂
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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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