Pucker up and Indulge in this Chocolate Galette of Fresh Tart Cherries with an added Splash of Bourbon and a Heaping Scoop of Bourbon Whipped Cream!
It’s been too long since I posted anything with chocolate and you know, every now and then, a girl’s got to get her fix. This galette hit the spot in SO many ways!
You may recall from this post when I mentioned how I buy more produce than I really should. Well, guess what? I did it again, only this time it’s with cherries. Some of you mentioned on Facebook what you wanted me to make with the two pounds of cherries, which by the way- Thank You for your feedback! It seems as though the winning response was cherry jam and although I didn’t come with jam today, I still have an extra pound so that may be coming soon ;-)
For now, I’ll talk about this rustic chocolate cherry beauty of a galette because believe me, it’s so worth it!
I’ve made many things under the sun using chocolate. From mousse to sauce and alcoholic drinks and ice cream and of course the inevitable, cakes and cookies. You name it and I’ve probably already made it with chocolate. However, there was always this one thing that had been lurking behind my head for the longest time, and that one thing, was chocolate pie crust. I’ve never made it! Not until now and holy moly, it is AMAZING!
I intentionally used a recipe which typically calls for a double pie crust. Reason for this, is when making galettes or crostatas, they don’t bake in a pie plate therefore the sides should hold slightly upright when creating the pleats giving the filling visibility. A thicker (double pie) crust can prevent leaking at the bottom and/or sides and will hold up nice and firm upon baking. Besides, has anyone ever complained about having too much crust? I didn’t think so. And, it’s chocolate!
But honestly, the best part has yet to come. The CHERRY FILLING! OMG it’s to die for and I am so excited I threw in bourbon. Did I mention how much I love bourbon? Maybe in this post or in this one. Or how about this one. Okay, you get the point.
Weird thing is, I’ve always associated bourbon as a fall-winter “addition” due to its warm vanilla note. But the hell with warmness in today’s heat. It’s great all year round and with the lemony, tart cherries it’s a perfect marriage of happiness in each and every bite!
- 2 cups all-purpose flour
- ¼ cup unsweetened dutch cocoa powder
- 3 tablespoons packed dark brown sugar
- 2 tablespoons granulated sugar
- 12 tablespoons unsalted butter, cold and cut into ¼ inch slices
- 6 tablespoons cold water
- 1 pound fresh cherries, pitted
- ¼ cup packed brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons bourbon
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ½ tablespoon lemon zest
- ½ cup heavy whipping cream
- 1 tablespoon granulated sugar
- ½ tablespoon bourbon
- sweetened cocoa powder for sprinkling, optional (I used Ghirardelli)
- In a large bowl, whisk flour, dutch cocoa powder, 3 tablespoons brown sugar and 2 tablespoons of granulated sugar. Toss in butter and coat with flour mixture.
- Using a pastry blender or long-tined fork, cut in the cold butter until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
- Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
- Meanwhile in a large bowl, lightly mix cherries, ½ cup brown sugar, cornstarch, bourbon, vanilla and lemon zest together; set aside. Heat oven to 400 degrees F and line a medium size baking sheet with parchment paper or a silicon baking mat; set aside.
- Once pastry dough has chilled, roll the dough into a 12-inch circle over the plastic wrap. To achieve a cleaner finish, trim the edges by using a large inverted plate or bowl. Use remaining scraps to fill in any gaps or tears within the rolled out dough.
- Grabbing opposite edges of the plastic wrap, gently transfer and flip the dough over onto the pre-lined baking sheet. Spoon cherry filling into the center about 2 inches from the edge. Fold crust upward and onto the sides of the cherries creating pleats about every 1 1/2 inches.
- Bake for 35 to 40 minutes until the crust is soft yet holds up firm when touched and the cherries have become bubbly. Remove from heat and allow to rest over a wire rack for 10 minutes.
- Meanwhile in a medium bowl, whip heavy cream, 1 tablespoons of sugar and bourbon until stiff peaks form. Spoon over the galette and sprinkle sweetened cocoa powder. ENJOY!
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