Chocolate Truffle Tart

Chocolate Truffle Tart

Hello everyone!

Here is a quick post with a quick and delicious recipe! When you take this pie out of the oven it has a cake-like texture. But you’ll see that it’s really creamy when you’ll cool it and eat it. Raspberries are the best combination with the not-too-sweet chocolate filling.

I’ll be back this week with my systematic experimentation with cake pops : why the heck they crack? Experimentation was successful and the results were conclusive (hypothesis confirmed) 😉


Chocolate Truffle Tart

Chocolate Truffle Tart
Recipe adapted from Gourmet
Yield about 10 portions

1 1/2 cups oreo crumbs
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

8 oz bittersweet chocolate (less than 60% cacao if marked), coarsely chopped (I used 7 oz semisweet chocolate and 1 oz unsweetened chocolate).
3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/3 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the crust

  • Preheat oven to 350°F. Lightly butter a pie pan.
  • Stir together oreo crumbs and butter in a bowl until combined, then pat mixture evenly onto bottom and sides of pan. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes.

Filling and assemble

  • Melt chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
  • Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined.
  • Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.
  • Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes.
  • Let cool for about 30 minutes to 1 hours and then garnish with the fruits of your choice (you don’t want them to bake!)
  • Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.

Chocolate Truffle Tart

Chocolate Truffle Triangles

Chocolate Truffle Triangles

Hi everyone,

I hope you had a great week! Today I have a very easy recipe for you!

Before the recipe, here is some idea if you want to give it a Halloween twist: drizzle orange/green/purple chocolate on top of the triangles instead of the normal chocolate, draw some pumpkin or spider web on top with orange/green/purple chocolate or royal icing. You could even try to use a cookie cutter to give them a pumpkin shape. This last one is a bit risky though because the triangles are a little fragile, maybe freezing them before cutting would help.

What is fun with this recipe, except that it is very easy to do and very delicious, is that you can give it the taste you want. It’s very yummy with mint extract instead of coffee. You can also try almond liquor (I never tried it but it must be very good). You can also put other type of nuts on top instead of the almonds. So you can get creative here. I warn you though it doesn’t taste like coffee at all!

Chocolate Truffle Triangles

Chocolate Truffle Triangles

Yield : about15 triangles

⅓ cup butter or margarine, melted
1 ⅓ cup chocolate cookie crumbs
¼ cup sugar
⅓ cup heavy cream (35%)
7 ounces semisweet chocolate, minced
1 ½ tablespoon prepared coffee
¼ cup of sliced almonds
1 ounce semisweet chocolate, melted

Preheat oven to 375°F. Grease an 8 inch square pan and line it with enough parchment paper to make it overhang on the sides.

Step 1 : Crust
Combine the crumbs with the sugar. Add the butter and mix well. Press into the pan and bake for 8 minutes. Let cool.

Step 2 : Chocolate
In a saucepan, heat the cream until it simmers. Add the chocolate. Mix until the chocolate is melted then add the coffee. Pour on the crust and add the almonds. Drizzle the chocolate on top.
Refrigerate until firm.

You can freeze the triangles or keep them in the refrigerator for until 2 weeks.

Chocolate Truffle Triangles