Try this for a fancy dessert that’s incredibly delicious and incredibly easy. Please note that this recipe calls for bittersweet chocolate. Not milk chocolate. Not baking chocolate. Lindt Excellence is especially good. If you’re feeling flush use Callebaut.
Bittersweet Chocolate Truffle Tart
at least 10 servings
1 pie crust made with Oreo crumbs (homemade or pre-fab)
10 ounces bittersweet chocolate, chopped
1¼ cups heavy cream
1 Tbsp. orange liqueur or 1 Tbsp. dark rum
- Make a chocolate crumb crust according to the instruction on the Oreo crumbs box or see below.
- Place the chocolate in a medium heatproof bowl. In a small saucepan,
bring the cream to a simmer over moderate heat. Pour the hot cream over the
chocolate and let stand for 30 seconds. Stir until the chocolate is melted and
smooth. Add the liqueur. Strain the chocolate cream into the crumb crust and spread to form a smooth even layer. Refrigerate until chilled and set, 3 to 5 hours. As soon as the chocolate is firm , cover the tart with plastic wrap. Keep refrigerated until ready to use.
It’s particularly nice when you garnish the center of the tart with a few fresh raspberries or strawberries and a few fresh mint leaves.
Oreo Crumb Crust
1 cup Oreo crumbs
¼ cup melted butter
- Mix crumbs with butter.
- Press into 9” tart pan or springform pan (or regular pie pan).
