You’ll want to make this one again and again, I have!
This is one of my favorite go-to desserts, especially if I’m bringing a dessert to an event or entertaining –– it makes a lot! A simple but decadent chocolate dessert, just give yourself plenty of time and start early in the day. Actual hands-on time is pretty quick. What I love the most about this is you can change up the flavors in any number of ways, make it dairy- or gluten-free, without any loss of flavor, silky texture, or richness.
There are two layers of ganache, one plain and the other, thinner topping, with a flavor added. I use darker chocolates here, bittersweet and semi-sweet, but if you like sweeter chocolate, use milk chocolate, or a combination of milk and dark chocolates. To avoid dairy, simply use full-fat coconut milk in place of the cream; it works perfectly!
A wide variety of flavors
This is the mint version; you can also use any dark chocolate bar you love. I’ve made this most often with Equal Exchange Lemon Ginger dark chocolate bar and it is outrageously wonderful! Or, think wonderful combination of orange and chocolate and decorate with candied orange peel. For a raspberry version, add some raspberry liquor to the top layer of ganache and sprinkle liberally with crushed freeze dried raspberries, or fresh raspberries in season. Like Bailey’s Irish Cream? Use two tablespoons in the dark chocolate topping. Nutella? Add to either the base or the topping. And always remember, the better the chocolate, the better the results, but it’s still all good!
You can make this gluten-free by using your favorite gluten-free mix. It is simple, and comes out really lovely. You can also use a nut-based crust, a regular flour and butter pastry tart shell, a chocolate cookie crust, or even one you purchase already made.
Bake in a tart shell with removable bottom for the prettiest presentation.
Dark Chocolate Mint Truffle Tart
- 1 baked 8- or 9-inch tart shell of your choice
- 10 ounces bittersweet chocolate, chopped
- 1 ¼ cups heavy cream or full-fat coconut milk
- 1 tsp. instant espresso powder
- Pinch of salt
- ¼ cup (one half stick) unsalted butter, room temperature
- 2 large eggs
- ¼ cup heavy cream or full-fat coconut milk
- 1 tbsp. light corn syrup
- 18 Andes mint chocolates or around 3 ounces other flavor chocolate, chopped
For the tart: preheat oven to 250 degrees. Place the chocolate in a stainless steel or glass bowl. In a small saucepan, warm the cream, espresso, and salt to a simmer. Gently pour the warmed cream mixture over the chocolate. Let it sit for a couple minutes so the chocolate will melt. Stir gently until it is all incorporated. Drop the butter into the mixture a pat at a time and let it melt.
Strain the eggs through a mesh strainer. This tart is smooth and silky so don’t skip this step. Add the strained eggs to the chocolate concoction and make sure everything is combined well.
Pour into the baked tart shell and bake for 35 to 40 minutes. When you take it out, it will still be loose looking in the middle when you jiggle it, but don’t worry, it will set. Cool, and refrigerate two hours.
Glaze the top: Cut up the Andes chocolate and place in a glass bowl. Heat the cream to a simmer and stir in corn syrup. Pour over the chocolate. Let sit, and then mix gently as the chocolate melts. Pour this over the tart, directly in the middle. It will spread. Chill for another hour. The glaze will set, but remain a little soft.
About a half hour before you are ready to serve, pop the tart out of the pan and place on a pretty plate. You can add a dollop of whipped cream, but this really needs nothing else. It is rich, so you can plan on this little baby serving 12 to 16!
Dark Chocolate Raspberry Truffle Tart
Dark Chocolate Ginger Mint Tart
For the topping, use one Equal Exchange Lemon Ginger Black Pepper chocolate bar (80g.) and sprinkle with candied ginger to garnish. My personal favorite!
If you use the smaller tart pan and have a little extra filling, just put in a custard cup and top!
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