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.