This dark chocolate crémeux with cherry compote and crumble sand is an easy dessert that looks restaurant-quality with just a little effort. Rich, silky chocolate crémeux paired with sharp, ta cherries and a crisp, buttery crumble for contrast — a classic flavour combination that always feels elegant. While each element is straightforward to make, the magic is in the presentation: a smooth swoosh of crémeux, a spoonful of glossy cherry compote, and a scattering of crumble sand bring texture, height, and visual interest to the plate. Served on the Season Canvas Side Plate, this dessert instantly feels refined and modern, proving that simple desserts can still be fancy, impressive, and beautifully plated without complicated techniques.
Number of servings: 4
Cooking time: 1-2 hours
Preparation time: 4 hours ahead
Ingredients
Dark Chocolate Crémeux:
200ml double cream
100ml whole milk
3 egg yolks
40g caster sugar
180g dark chocolate (70%), finely chopped
Pinch of sea salt flakes
Cherry Compote:
150g cherries, pitted (fresh or frozen)
15g caster sugar
1/2 lemon juice
Optional: splash of kirsch or red wine
Brown Butter Crumble Sand:
120g plain flour
90g unsalted butter
60g icing sugar
Pinch of fine salt
Method
Dark Chocolate Crémeux:
Bring the cream and milk to a gentle simmer. Remove from heat.
Whisk egg yolks and sugar until slightly pale.
Slowly pour the hot dairy over the yolks, whisking continuously.
Return the mixture to the pan and cook over low heat, stirring constantly, until it reaches 82–84°C or coats the back of a spoon.
Pour the hot custard over the chopped chocolate. Leave for 1 minute, then blend until smooth and glossy.
Stir in the salt.
Cover the surface with cling film and chill for at least 4 hours (overnight ideal).
Cherry Compote:
Simmer cherries, sugar, and lemon juice for 5–7 minutes, until softened but still holding shape.
Add kirsch or wine if using.
Cool completely before plating.
Brown Butter Crumble Sand:
Melt butter in a saucepan over medium heat.
Cook until it smells nutty and turns light golden-brown.
Strain through a sieve and mix into flour, icing sugar, and salt until it becomes a paste.
Spread evenly on a non stick baking tray.
Bake at 160°C fan for 18–22 minutes, stirring every 6–7 minutes.
Cool completely, then use a Season Silicone Turner and crush it to achieve a fine, sandy texture.
Plating the Dessert (Restaurant Style):
Spoon a thin strip or crescent of crumble sand onto the plate.
Soak a spoon in boiling water.
Shape a quenelle of dark chocolate crémeux using a warm spoon and place it partially on the sand.
Add a small spoonful or line of cherry compote beside the quenelle.
