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.

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9 Comments Add yours

  1. Zosia says:

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

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  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

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  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.

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  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

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  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 😉

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  6. Cakelaw says:

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

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  7. Diane Zwang says:

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

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  8. 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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