Oh, sweet sultry sexy chocolate. How do I love thee? Let me count the ways… starting with these Chocolate Ganache Tartlets. The elements of this recipe are so versatile: the chocolate crust is less crisp and more chewy than traditional crusts so you could actually use that portion of the recipe for chocolate cookies. Ganache, of course, is versatile as well and can be used to top tartlets, as pie-filling, to top cookies or as layers in a yummy parfait.
1-1/4 cups all-purpose flour
2 TBSP unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup butter, cut up into little squares
1 egg, lightly beaten
12 oz. bittersweet or semisweet chocolate, chopped finely
1 cup whipping cream
Steps to Yummy Goodness
1. In a food processor, blend all of the crust ingredients until dough forms.
2. Shape dough into a flat, round disk, cover with plastic wrap and chill for one hour.
3. Preheat oven to 350 degrees. Once chilled, take out the dough and roll it out to about 1/8″ thickness on a lightly floured surface.
4. Use a round cookie cutter (around 3″ or so) to cut out tartlet crust shapes. (I used the flowered edge of a 3-1/4″ DeMarle’s Everyday Dough Cutters for the ones shown here)
5. Place circles either in 2-1/2″ tart pans with removable bottoms OR do what I did and simply place them on a Silpat & baking sheet (or a greased baking sheet)
6. Bake at 350 degrees for 15 – 20 minutes. Cool completely on cooling racks.
1. Place chopped chocolate in a large heat-proof bowl
2. Place cream in a small saucepan and heat over medium heat until it comes to a slight bubbly simmer.
3. Pour the heated cream over the chocolate and let stand for 3 minutes.
4. Stir chocolate until it’s melted and smooth.
5. Cool 1 hour at room temperature then place in the refrigerator to cool for another 20-30 minutes. Do not chill for too long or else the chocolate will harden!
6. Take the chocolate out of the fridge & beat with electric mixer on medium speed until it turns light and airy but thickened.
7. This is the messy part: spoon ganache into a pastry bag fitted with a large star tip. Pipe the ganache onto the cooled tartlet crusts.
*Confession: my star tip was NOT playing nice when I made this batch so the ganache you see here was actually just spooned onto the tartlet crusts, then topped with chocolate shavings and strawberries. The taste was still the same :)
Garnish and then enjoy!