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!
This post for Chocolate Truffle Tart includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter.
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
Chocolate Truffle Tart
- 2 cup Oreo Cookie Crumbs
- 7 tablespoon butter
- 1 1/2 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).
More Chocolate Desserts:
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