Chocolate Cherry Galette with Whipped Cream Topping is decadent and easy to make and makes for a show-stopping centerpiece on any dessert table. It’s perfect any time of the year and for any occasion. Perfect for chocolate and cherry lovers!
Ingredients:
Chocolate Crust:
- 2 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 tbsp packed dark brown sugar
- 2 tbsp granulated sugar
- 12 tbsp unsalted butter cold and sliced into 1/4-inch pieces
- 6 tbsp cold water
Cherry Filling:
- 1 lb fresh cherries stems removed and pitted
- 1/4 cup packed brown sugar
- 3 tbsp cornstarch
- 2 tbsp bourbon optional, replace with water or juice for non-alcoholic
- 1 tbsp vanilla bean paste or pure vanilla extract
- 1/2 tbsp lemon zest
Whipped Topping:
- 1/2 cup heavy whipping cream
- 1 tbsp granulated sugar
- 1/2 tbsp bourbon optional
Optional:
- Sweetened cocoa powder for dusting
Instructions:
Make the Crust:
- In a large bowl, whisk together the flour, cocoa powder, brown sugar, and granulated sugar.
- Add the cold butter slices and toss to coat in the flour mixture.
- Use a pastry cutter or fork to cut the butter into the flour until it resembles small pea-sized crumbs.
- Gradually add the cold water, 2 tablespoons at a time, mixing until a dough forms that pulls away from the sides of the bowl.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Prepare the Filling:
- In a large bowl, gently mix together the cherries, brown sugar, cornstarch, bourbon (if using), vanilla, and lemon zest. Set aside.
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone mat.
Roll Out the Dough:
- Remove the chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll it into a 12-inch circle.
- Trim the edges for a cleaner finish, using a large plate or bowl as a guide if desired.
- Transfer the dough to the prepared baking sheet.
Assemble the Galette:
- Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border around the edges. Discard any excess liquid.
- Fold the edges of the dough over the cherries, creating pleats as you go.
Bake:
- Bake the galette for 35-40 minutes, until the crust is firm and the cherries are bubbly.
- Remove from the oven and let it cool for 10 minutes.
Prepare the Whipped Topping:
- In a medium bowl, beat the heavy whipping cream, sugar, and bourbon (if using) with an electric mixer on medium-high speed until stiff peaks form.
Serve the Chocolate Cherry Galette with Whipped Cream Topping:
- Spoon the whipped cream over the cooled galette and dust with cocoa powder, if desired.
- Slice and enjoy this decadent dessert!
More Recipe Suggestions:
Buttered Lobster Pasta with Cherry Tomatoes
Sirloin Steaks with Bourbon Sauce
Blackberry Bourbon Smash Cocktail
Chocolate Cherry Galette with Whipped Cream Topping
Chocolate Cherry Galette with Whipped Cream Topping is decadent and easy to make and makes for a show-stopping centerpiece on any dessert table. It's perfect any time of the year and for any occasion. Perfect for chocolate and cherry lovers!
Equipment
Ingredients
Chocolate Crust:
- 2 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 tbsp packed dark brown sugar
- 2 tbsp granulated sugar
- 12 tbsp unsalted butter cold and sliced into 1/4-inch pieces
- 6 tbsp cold water
Cherry Filling:
- 1 lb fresh cherries stems removed and pitted
- 1/4 cup packed brown sugar
- 3 tbsp cornstarch
- 2 tbsp bourbon optional, replace with water or juice for non-alcoholic
- 1 tbsp vanilla bean paste or pure vanilla extract
- 1/2 tbsp lemon zest
Whipped Topping:
- 1/2 cup heavy whipping cream
- 1 tbsp granulated sugar
- 1/2 tbsp bourbon optional
Optional:
- Sweetened cocoa powder for dusting
Instructions
Make the Crust:
- In a large bowl, whisk together the flour, cocoa powder, brown sugar, and granulated sugar.
- Add the cold butter slices and toss to coat in the flour mixture.
- Use a pastry cutter or fork to cut the butter into the flour until it resembles small pea-sized crumbs.
- Gradually add the cold water, 2 tablespoons at a time, mixing until a dough forms that pulls away from the sides of the bowl.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Prepare the Filling:
- In a large bowl, gently mix together the cherries, brown sugar, cornstarch, bourbon (if using), vanilla, and lemon zest. Set aside.
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone mat.
Roll Out the Dough:
- Remove the chilled dough from the refrigerator and place it between two sheets of parchment paper. Roll it into a 12-inch circle.
- Trim the edges for a cleaner finish, using a large plate or bowl as a guide if desired.
- Transfer the dough to the prepared baking sheet.
Assemble the Galette:
- Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border around the edges. Discard any excess liquid.
- Fold the edges of the dough over the cherries, creating pleats as you go.
Bake:
- Bake the galette for 35-40 minutes, until the crust is firm and the cherries are bubbly.
- Remove from the oven and let it cool for 10 minutes.
Prepare the Whipped Topping:
- In a medium bowl, beat the heavy whipping cream, sugar, and bourbon (if using) with an electric mixer on medium-high speed until stiff peaks form.
Serve:
- Spoon the whipped cream over the cooled galette and dust with cocoa powder, if desired.
- Slice and enjoy this decadent dessert!
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