This luscious chocolate cherry galette is what your tastebuds dream about at night! It has perfectly sweetened cherries, chocolate pie crust, and is so delicious! 10 ingredients + 20 minutes prep, make this the ideal dessert for Summer BBQs. By the way, have you tried my almond peach galette.
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Why you will love this recipe
- It has a delicious chocolate pie crust and is filled with fresh cherries and dark chocolate.
- 10 ingredients are all you need to make this galette recipe.
- It's super easy to make.
Photo instructions
Place flour, cocoa, sugar, salt, and butter in a food processor and pulse for a few seconds. Pea-sized butter flakes should be still visible. Add one tablespoon milk and water after another and pulse for 1-2 times after every tablespoon.
Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
Tip: You can use this chocolate pie crust to make homemade pop tarts!
In a large mixing bowl, stir cherries, sugar, and cornstarch to combine. Set aside.
Roll out dough into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet.
Sprinkle the pie crust with chocolate, leaving 2-3 inch space around the edges.
Spoon cherries with very little liquid on top of the chocolate.
Fold edges over cherries and press gently to seal the edges. Brush edges with egg white, and sprinkle with brown sugar. Cut butter into small flakes and add on top of the cherries. Bake for about 25-27 minutes allow cooling at least 15 minutes before slicing and serving.
Expert Tips for success
- Use really cold butter for the pie crust and don't overwork the dough to ensure the crust is super flaky.
- I recommend using semi-sweet or dark chocolate for the filling. It's the perfect fit for the sweetness of the cherries. Use only chocolate that you would eat as a treat.
- If your cherries release lots of liquid when making the filling, spoon the cherries with a slotted spoon into the pie crust and discard all of the excess liquid to avoid a soggy chocolate crust.
FAQs
Consider substituting the cherries for other fruits if you wish. It's important to note you can completely replace the cherries with something else or only a portion, but don't use more than 1 pound (454g) of fruit total. Here are some of my tested favorites: Blueberries, Pears, and Blackberries.
This recipe is designed for sweet cherries such as Bing, Lambert, or Lapins.
Sure. Simply follow my blackberry pie recipe for guidance on temperature and baking time.
Storage
This cherry galette will last up to 3 days in the refrigerator. After it has cooled, place in an airtight container and put it in the fridge.
When you are ready to serve, you can eat it cold or warm it up in the microwave for a few seconds (15-20) until it's warm. You can also pop it in the oven at 350 degrees for 10-15 minutes if you want it hot.
Freezing
Make sure it is tightly wrapped up, so it's not exposed to the elements of the freezer or other food. I recommend wrapping it with plastic wrap or aluminum foil for best results.
For added protection, put it in a large freezer bag or another storage container. It will last up to 3 months in the freezer. To thaw, place it in the fridge overnight then it will be ready to serve.
More fruity desserts to try
- Fresh Cherry Cake
- Authentic Black Forest Cake
- Air Fryer Peach Cobbler
- Lemon Blueberry Cake
- Rhubarb Pie
- Raspberry Cake
Recipe
Chocolate Cherry Galette Recipe
Ingredients
Chocolate pie crust
- 1 ⅔ cups all-purpose flour, spooned and leveled
- 2 tablespoon unsweetened cocoa powder
- ¼ cup granulated white sugar
- ¼ teaspoon salt
- ⅝ cup unsalted butter, cold
- 3 tablespoon milk, cold
- 3 tablespoon water, cold
- 1 large egg white
- 1 tablespoon light or dark brown sugar
Chocolate cherry filling
- 1 lbs cherries, pitted and halved
- ¼ cup packed light brown sugar
- 1 tablespoon cornstarch
- ½ cup high-quality milk chocolate or semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Place flour, cocoa, sugar, salt, and butter in a food processor and pulse for a few seconds. Pea-sized butter flakes should be still visible. Add one tablespoon milk and water after another and pulse for 1-2 times after every tablespoon. Form pie crust into a disc without kneading. Wrap in plastic foil tightly. Refrigerate for at least 1 hour up to 2 days.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir cherries, sugar, and cornstarch to combine. Set aside.
- Roll out dough into a ⅛ inch (0.4cm) thick circle and transfer to the prepared baking sheet. Sprinkle the pie crust with chocolate, leaving 2-3 inch space around the edges. Spoon cherries with very little liquid on top of the chocolate. Fold edges over cherries and press gently to seal the edges. Brush edges with egg white, and sprinkle with brown sugar. Cut butter into small flakes and add on top of the cherries. Bake for about 25-27 minutes. Allow cooling at least 15 minutes before slicing and serving.
Video
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Virginia
I made this recipe as is and couldn't stop eating it! Perfect as is.
Then, as a competitor on Great Chocolate Showdown, Season 2, I was presented with the challenge of making a chocolate dessert using Saskatoon Berries. I made your recipe and it won best dish of the round! Thanks so much for the fantastic recipe. I'll be trying it again with Saskatoon berries today so I can actually taste it (we didn't get to do that on the show).
Sabine
That is so awesome! Congrats! I'm beyond thrilled. Thank you so much.
Marian
I’m about to make this lovely recipe, can I put it all together and bake it the next day or two or does it all have to be made and baked at once?
Sabine
I don't recommend assembling it in advance because the cherries lose some water and that would make your crust soggy.
Sonia
Hi! I was wondering whether you use natural or alkalised cocoa with this? I tried a different chocolate crust recipe with Dutch process cocoa and it was just too fragile to contain the mini-galettes I made (and quite a pain to roll out). I want to try it again with your recipe, but would be great to know if this makes a difference.
Thank you!
Sabine
The recipe works with both types. I tried it with both and just the chocolate taste is different but the texture is the same. Hope that helps!
Roxanne
I made this for my dad after a request for something cherry and chocolate. I used chocolate chips and did half cherry, half strawberry. I also didn't have a food processor so I used a potato masher to incorporate the butter and liquids.
It came out wonderful and everyone loved it! It was so easy to put together, I am definitely keeping this recipe around.
Sabine
That sounds wonderful. Cherry strawberry is a great combination. I’m glad you like the recipe.
emily
hi there
i was wondering how much is the amount of serving?
the 225cal is for how much?
thank u
amazing recipe
Sabine
Hi Emily, This recipe makes 12 servings and each serving has 225cal. Hope that helps!
Victoria
This looks delicious and I’m thinking of making this for Thanksgiving! What did you drizzle on the top of the galette? I love the contrast in color, and would like to mimic that. Also, I noticed in the photo that you added a dollop if what I assume is whipped cream. Do you have any particular recommendations for pairings or toppings (e.g,, whipped cream to balance richness, nuts to contrast smooth texture, etc.)?
Sabine
Thank you so much! This would be a wonderful Thanksgiving dessert. The drizzle that you see is actually warmed Nutella to have it more liquid. The dollop is whipped cream, that's correct. I love to eat it without any toppings or with a Nutella drizzle, whipped cream, and fresh cherries if available. But I can imagine that additional almond slices around the crust would be a perfect pairing. Here is a recipe where you can see what I mean: https://www.alsothecrumbsplease.com/almond-peach-galette-recipe/ Happy Thanksgiving 🙂
Brianna
Fantastic recipe, thanks for sharing. I made this the other night and it is absolutely addictive. Adding that layer of chocolate below the cherries is a great idea. Definitely will be making it again.
Sabine
Thank you so much, Brianna! I'm happy that you like this recipe. The chocolate layer is definitely a game changer.
Amanda
I am so excited for you and your husband, Sabine. You are so lucky to be moving to San Francisco. That is THE place to be in the U.S. (although it can be hard to find housing and parking and the cost of living is probably among the priciest.) However, it is fantastic that you will be here in America! And this recipe is fabulous. I love anything chocolate + cherry, and even more amazing is how you created your own cherry pie filling (I didn't even know how to go about doing such a feat). No canned pie filling for you! I would expect no less. Always incredible and can't wait to have someone as talented as you here in the states. Any employer will be blessed with having you and Mario work for them. Best to you.
Sabine
I know that I'm very blessed with the opportunity to move to San Francisco. Although it is pricier than the life here in Austria, I can't wait to move.
Thank you so much, Amanda! I really appreciate your welcoming mindset. Since the last SF trip, Mario and I only talk in English to each other. We want to be an active part of the community from the very beginning.
Amanda, the filling is the easiest. Trust me. I'm sure you would love this recipe!
Have a great day! (: