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!

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!

Ingredients

CHOCOLATE CRUST:

• 2 cups all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 tablespoons packed dark brown sugar
• 2 tablespoons granulated sugar
• 12 tablespoons unsalted butter, cold and cut into 1/4 inch slices
• 6 tablespoons cold water

BOURBON CHERRY FILLING

• 1 pound fresh cherries, stems removed and pitted
• 1/4 cup packed brown sugar
• 3 tablespoons cornstarch
• 2 tablespoons bourbon
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 1/2 tablespoon lemon zest

WHIPPED TOPPING

• 1/2 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 tablespoon bourbon

OTHER

• sweetened cocoa powder for sprinkling, optional

Instructions

Crust:

• In a large bowl, whisk together flour, dutch-process cocoa powder, 3 tablespoons brown sugar and 2 tablespoons of granulated sugar. Toss in the sliced butter and coat with the flour mixture.
• Using a pastry blender or long-tined fork, cut the butter into the flour mixture until it becomes crumbly about the size of small peas. Add 2 tablespoons of water at a time and continue to cut into the mixture until a dough forms and is able to leave the sides of the bowl.
• Shape dough into a flattened disk. Cover tightly with plastic wrap and allow it to chill in the refrigerator for 30 minutes.

FILLING:

• Meanwhile in a large bowl, lightly mix cherries, brown sugar, cornstarch, bourbon, vanilla and lemon zest together; set aside. Heat oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or a silicon baking mat; set aside.
• Once the dough has chilled, remove the plastic wrapping and place the dough in the center between 2 sheets of parchment paper. If parchment paper is unavailable, you may use wax paper or place dough directly onto a lightly floured surface. Using a rolling pin, roll the dough into a 12-inch (30.5 cm) circle. For a cleaner finish, trim the edges by using a large inverted plate or bowl. If needed, use remaining scraps to fill in any gaps or tears within the rolled out dough.
• Gently transfer the dough onto the pre-lined baking sheet. Spoon cherry filling, discarding any excess liquid, onto the center of the dough about 2-inches (5 cm) from the edge. Fold dough upward and onto the sides of the cherries creating pleats about every 1 1/2-inches (4 cm).
• 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 the galette to rest for 10 minutes.

TOPPING:

• Meanwhile in a medium bowl, using an electric mixer on medium to high speed, whip heavy cream, sugar and bourbon until stiff peaks form. Spoon over the galette and sprinkle sweetened cocoa powder. ENJOY!

Recipe from Meet Connie