This Chocolate Truffle Tart Recipe is simple yet elegant. For every chocolate lover’s dessert for any special occasion, anytime of year. It’s decadent and so rich, but easy to create, and easily transformed into gluten free or diary free versions that are equally good.
This heavenly dessert is a pure chocolate decadence, served up with a some textural interest and flaky salt so it can bring out the flavor. Chocolate is, needless to say, appropriate all year round, but there’s something I really like in regards to a decadent chocolate dessert in the middle of winter, after the holiday season has passed. It is an ideal way to celebrate the new 2020 year, or your loved one on Valentine’s Day.
What is The Best Chocolate for this Truffle Tart
I used a variety of semisweet and bittersweet chocolate here (8 oz of bittersweet, 4 oz of semi-sweet).
A unique dessert such as this is focused on the chocolate, so it is a good chance to splurge on a type you really love. I love Lindt or Ghirardelli ones. You could use regular chocolate for baking or top-quality chocolate chips also.
This chocolate truffle cake has its priorities straight and you’ll know when the party happens in your mouth. The crust is crumbly and tender and the filling is highly pleasant and fudgy. I will guarantee it’s really delicious, and the ingredients go so well together.
For the crust
- 1 1/2 cups of chocolate wafer crumbs
- 4 tbsp melted butter
For the ganache
- 1 1/2 cup of heavy cream
- 12 oz of roughly chopped dark chocolate
- 4 tbsp of room temperature butter
- 1 tbsp of flaky sea salt
For the whipped cream
- 1 1/2 cup of heavy whipping cream
- 1/2 tsp of vanilla bean paste
- pinch of salt
- granulated or powdered sugar to your liking, i use one Tablespoon of granulated sugar
How to make Chocolate Truffle Tart Recipe
- Heat the oven to 350 F.
- For the crust, grind the chocolate wafers ( 1 1/2 cups) using a food processor. Mix with previously melted butter until everything is equally moist and the mixture feels like sand that is wet.
- Use 10-inch tart pan with a removable bottom and press the crust up the sides, ensuring it’s well packed in and even.
- Bake the crust for about 10 minutes and let it cool.
- For the ganache, heat up the heavy cream using a saucepan till it’s just beginning to simmer.
- Take away from heat and add in chopped chocolate, and let rest for a couple of minutes, depending on chocolate pieces are. You need to err {on the side of not to let the cream cool off too much so your ganache remains warm and will pour smoothly.
- Whisk the cream and chocolate together till the mixture is smooth and nice. Add the butter, a few pieces at a time , and whisk it well.
- Pour your ganache in previously prepared tart shell. Slowly place the tart in the fridge to chill for at the very least 2 hours before slicing. Scatter the salt on the top of the tart when it’s} set so that it doesn’t sink in the chocolate.
- Advice: if you’re concerned about your knife sticking with the fudgey chocolate fill when slicing, running your knife under heated water and wiping it clean prior to slicing can help get yourself a nice and clean slice.
Gluten Free and Diary Free Versions
For a gluten free version with this chocolate tart, use your preferred gluten free cookie to help make the crust.
For a dairy free variation, use coconut cream rather than dairy cream, and coconut oil instead of butter. The flavor will needless to say be coco-nutty, but it’ll keep that basic taste and will stay amazing.
