This Chocolate Truffle Tart is silky smooth and super rich! It’s also easy to make, and it’s the perfect dessert for any chocolate lover!
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Truffles are one of the most gift-able treats on Valentines Day. They’re rich, silky, and deliciously dense. My husband loves truffles, and anything dark and chocolatey for that matter, so I decided to turn one of his favorite treats into a tart!
If you’ve been following me for a while you know that I am not exactly a chocolate aficionado; I find it too rich for my liking. BUT that doesn’t stop me from making it for my dearest loved ones. I tried one bit of this tart and that was enough for me (However, I did eat a healthy helping of cream and berries). My husband loved the tart and he polished it off over the next few days. He may have even eaten a slice or two over breakfast…
If you end up with extra filling, don’t fret…make truffles!
HOW TO MAKE TRUFFLES WITH LEFTOVER FILLING:
- First, place the extra chocolate filling in a bread pan and refrigerate until firm, about 2-3 hours.
- Next, using a small teaspoon-sized cookie scoop to scoop the chocolate. Roll the chocolate between your hands to form a ball.
- Then, roll the ball into cocoa powder and place on a plate.
- Finally, chill the truffles for at least 1 hour before serving.
Cook’s Note – Chocolate Truffle Tart:
- This recipe calls for a 10-inch tart pan. If you are using an 8-inch pan decrease the ingredients by 25%, and if you are using a 12-inch pan increase the ingredients by 25%. The same will also apply to your cooking time.
- Use the best quality bitter-sweet chocolate that you can afford in this recipe. After all, chocolate is the star of this recipe! The brands I recommend are Ghirardelli and Scharffen Berger.
Cook’s Tools – Chocolate Truffle Tart:
ONE YEAR AGO: Bread Bowls from Frozen Dough
TWO YEARS AGO: Sichuan Style Orange Beef
THREE YEARS AGO: Restaurant-Style Black Bean Soup
- 2 cup Oreo Cookie Crumbs
- 7 tablespoon butter
- 1½ lb high-quality bittersweet chocolate
- 2 cup heavy cream
- 12 tablespoon unsalted butter, at room temperature and cut into 12 pieces
- freshly whipped cream
- powdered sugar for dusting
- MAKE THE CRUST: Move oven rack to the middle position and preheat oven to 350 degrees F.
- In a medium bowl combine the Oreo crumbs and butter and mix until the butter is distributed evenly throughout the crumbs (you may need to get your hands dirty for this step).
- Press the crumbs into an un-greased, 10-inch tart pan. Make sure the mixture is pressed evenly along the bottom and sides of the pan.
- Place the tart pan on a cookie sheet and bake until it has slightly puffed about 10-12 minutes.
- Place the tart pan on a wire rack to cool while you prepare the truffle filling (make sure the tart crust cools at least 10 minutes).
- MAKE THE FILLING: Place the chopped chocolate in a medium bowl and set aside.
- In a small saucepan over medium-high heat bring the cream to a simmer. Once simmering, pour the cream over the chopped chocolate and let it sit for 2 minutes.
- Slowly whisk the cream and chocolate together until smooth. Add the butter and again slowly stir until melted and combined into the chocolate.
- Pour the chocolate mixture into the tart shell, and use an offset spatula to spread the chocolate into an even layer.
- Place the tart into the refrigerator and chill until firm, about 3 hours and up to 2 days.
- TO SERVE: Cut the tart into small slices and serve with freshly whipped cream, raspberries, blueberries, and a light dusting of powdered sugar (all optional).
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