Cherry Chocolate Recipe
Chocolate brownie, red wine cherry cremeux, cherry mousse & cherry marmalade
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Ingredients
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Brownie
Red Wine Cherry Crèmeux
Cherry Mousse
Cherry Marmalade / Glaze
Assembly & Garnish
Method
Brownie
- 1
Prepare and bake brownie base
Preheat oven to 170°C (340°F). Line an 8x8-inch (20x20 cm) square pan with parchment paper leaving an overhang. Melt chopped bittersweet chocolate and butter together in a heatproof bowl set over barely simmering water (or microwave in 20–30 sec bursts, stirring). Stir until smooth and cool slightly. In a medium bowl whisk sugar and eggs until combined; add vanilla. Slowly fold the melted chocolate mixture into the eggs and sugar. Sift in flour, cocoa powder and salt; fold gently until just combined. Pour batter into prepared pan and smooth the top. Bake 22–28 minutes until edges are set and a toothpick comes out with moist crumbs. Cool completely in pan on a rack. Once cool, remove from pan and trim to size if needed.
Red Wine Cherry Crèmeux
- 2
Cook cherries and reduce with wine
Place pitted cherries, sugar and red wine in a medium saucepan. Bring to a gentle simmer over medium heat and cook until cherries are soft and the mixture has reduced slightly, about 8–10 minutes. Remove from heat and let cool slightly, then puree with an immersion blender or in a food processor until smooth. Strain through a fine-mesh sieve into a bowl to remove solids and return about 200 ml purée to the saucepan.
- 3
Tempered custard
Whisk the egg yolks in a heatproof bowl. Heat the 120 ml heavy cream in the saucepan with the cherry purée until it just simmers. Slowly temper a small amount of the hot purée into the yolks, whisking constantly, then pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of a spoon (nappe), about 3–5 minutes. Do not boil.
- 4
Finish crèmeux
If using gelatin: sprinkle gelatin over 15 ml cold water; let bloom 5 minutes, then dissolve over very low heat and whisk into the hot custard. Remove from heat and whisk in cold diced butter, piece by piece, until glossy and smooth. Pass through a fine sieve into a bowl. Cover surface with plastic wrap and chill until set but still spreadable, about 2 hours. Keep chilled until assembly.
Cherry Mousse
- 5
Bloom gelatin and sweeten purée
Sprinkle gelatin over 15 ml cold water and let bloom 5 minutes. In a small saucepan, warm the cherry purée with sugar and lemon juice just until sugar dissolves and mixture is hot but not boiling. Remove from heat and stir in bloomed gelatin until dissolved. Let cool to room temperature but not set.
- 6
Whip cream and fold
Whip the cold heavy cream to medium peaks (soft-medium, holds shape but still supple). Fold about one third of the whipped cream into the cooled cherry purée to lighten it, then gently fold in the remaining whipped cream until fully incorporated and homogeneous. Refrigerate the mousse until slightly firm, about 30–45 minutes, or use immediately for layering depending on desired texture.
Cherry Marmalade / Glaze
- 7
Make marmalade
Combine pitted cherries, sugar, lemon juice and water in a small saucepan. Bring to a simmer and cook gently until the cherries break down and the liquid thickens to a loose jam consistency, about 12–15 minutes. Mash lightly with a fork or potato masher for texture. Taste and adjust sugar or lemon as needed. Cool to room temperature; if a smoother glaze is desired, puree and strain.
Assembly & Garnish
- 8
Layer dessert
If making individual portions, cut cooled brownie into 6 equal rectangles (or 8 smaller). Place brownie layer on serving plate. Pipe or spread a 1–1.5 cm layer of chilled red wine cherry crèmeux over the brownie and return to chill 20 minutes to set slightly. Top crèmeux with a 1–1.5 cm layer of cherry mousse, smoothing the surface with an offset spatula. Chill the assembled pieces for at least 1 hour to allow mousse to set.
- 9
Add marmalade and garnish
Spoon a thin layer (about 1 tbsp) of cherry marmalade over the mousse center or brush around edges for shine. Garnish with halved fresh cherries and sprinkle chocolate shavings or cocoa nibs. Dust lightly with powdered sugar if desired. Serve chilled or at cool room temperature.
- 10
Make ahead and storage
Assembled desserts can be refrigerated for up to 48 hours. For longer storage, keep components separately (brownie up to 3 days at room temp in an airtight container; crèmeux and mousse up to 3 days refrigerated; marmalade up to 2 weeks refrigerated). Bring to serving temperature 10–15 minutes before serving for best flavor.