Bittersweet Chocolate Truffle Tart

Name: Bittersweet Chocolate Truffle Tart
Yield: Serves 12–16
Cuisine: American
Ingredients: 1¼ cups heavy cream 9½-inch Chocolate Tart Shell, baked and cooled; 1–2 tablespoons unsweetened cocoa powder (optional, for stenciling); 1¼ cups heavy cream 9½-inch Chocolate Tart Shell, baked and cooled; 10 ounces bittersweet or semisweet chocolate, cut into small pieces; 10 ounces bittersweet or semisweet chocolate, cut into small pieces

Preparation info

Serves
12–16

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

10 ounces bittersweet or semisweet chocolate, cut into small pieces
1¼ cups heavy cream

Americas
United States
Dessert
Vegetarian
Pie

Method

Place chocolate in a medium-size heatproof bowl; set aside.
In a small saucepan, bring cream to a simmer over medium heat. Immediately pour hot cream over chocolate; let stand for 30 seconds. Stir very gently just until chocolate melts completely and mixture is smooth.
Pour chocolate mixture through a fine strainer directly into cooled Chocolate Tarte