Food /

Chocolate Galette with Brockmans Blackberry Compote

A chocolate-filled blackberry galette makes for the perfect autumnal dessert – especially when infused with Brockmans Gin. Pair this decadent treat with one of our blackberry cocktails and a hint of heavy cream for a truly indulging evening.

The Chocolate Blackberry Galette recipe was created by Jenny Bowler, an Idaho native who wanted to do a modern take on a traditionally savoury dish. A self-confessed sweet tooth who describes her favourite dessert as ‘all of them’, Jenny recently made her passion her reality, moving from graphic design into full-time food photography, giving her the best excuse to try out new recipes. We can confirm, this recipe is definitely a good one…


By Jenny Bowler


Chocolate pie crust:

  • 1 cup/128g all-purpose flour
  • 1/4 cup/32g cocoa powder
  • 2 tbsp sugar
  • 1/2 tsp Kosher salt
  • 2 tbsp olive oil
  • 1/4 cup/32g unsalted butter, cold and cut into 1/4 slices
  • 3 tbsp ice water

Brockmans blackberry compote:

  • 1 cup/128g blackberries
  • 1 tbsp lemon juice
  • 1/4 tsp minced thyme
  • 2 tbsp sugar
  • 1 tbsp Brockmans Gin
  • 1 1/2 tsp cornstarch

Chocolate sauce:

  • 1 cup/128g heavy cream
  • 4 oz./115g bittersweet chocolate, chopped
  • 1 tsp vanilla
  • 1 1/2 tsp cornstarch
  • 1 cup/128g blackberries and 2 tbsp sliced almonds for décor


For the pie crust:

  1. Combine flour, cocoa, salt, and sugar in a mixing bowl.
  2. Stir in olive oil, then butter. Use a pastry blender to combine.
  3. Add in ice water one tablespoon at a time, stirring continuously. The dough should hold in ball form. If too loose, add another tablespoon of ice water one at a time until it holds.
  4. Wrap dough in plastic and refrigerate for at least 2 hours.

For the compote:

  1. In a saucepan over medium-low heat, combine blackberries, lemon juice, thyme, sugar, cornstarch, and Brockmans Gin.
  2. When the mixture has combined and the blackberries get soft, use a utensil to mash the blackberries into smaller chunks. Let thicken a bit and set aside.

For the chocolate sauce:

  1. In a saucepan over low heat, combine heavy cream, chocolate, and vanilla extract.
  2. Once sauce is melted, mix in cornstarch. Let thicken for a couple of minutes, then remove from heat and set aside.

Making the galette:

  1. Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  2. Remove the pie dough from refrigerator and roll out on a floured surface until about 1/8” thick.
  3. Spoon the chocolate sauce onto the middle of the dough and spread into a circle, but leave about 1” between sauce and the edges of the dough. Then spoon the compote in a similar fashion.
  4. Fold the edges of the dough over the edges of the chocolate sauce and compote, in a hexagonal shape.
  5. Top with whole blackberries.

Optional: you can brush egg wash on the pie edges for extra crispiness, and sprinkle with sliced almonds.

Bake galette for 30-35 minutes, or until crust is crispy and the blackberries are soft to the touch.

Once done, transfer to a cooling rack. When cooled, drizzle more chocolate sauce on top.

Cut into slices and enjoy!