This recipe uses a 10-inch tart pan. If you are using an 8-inch pan decrease the ingredients by 1/4, and if you are using a 12-inch pan increase the ingredients by 1/4. The same will also apply to your cooking time.
Use the best quality bitter-sweet chocolate that you can afford for this recipe, after all chocolate is the star of this recipe! The brands I would recommend are Ghirardelli or Scharffen Berger.
If you end up with extra filling, don’t fret…make truffles! To do so place the extra filling in a bread pan and refrigerate until firm, about 2-3 hours. Using a small teaspoon-sized cookie scoop (or just a teaspoon), scoop mixture and roll between your hands to form a ball. Roll the ball into cocoa powder and place on a plate. Chill the little balls of joy for at least an hour before serving.