Zutaten für Chocolate Truffle Tart With Chocolate Nib Crust
- Chocolate Wafers
- Cocoa Nibs
- ¼ cup granulated sugar
- Unsalted Butter
- Heavy Cream
- Bittersweet Chocolate
- Dark Rum
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Zubereitung von Chocolate Truffle Tart With Chocolate Nib Crust
- **Make the crust:** In a medium bowl, combine 1 ½ cups chocolate cookie crumbs, ½ cup chocolate nibs, and ¼ cup granulated sugar. Mix well.
- Add 6 tablespoons (3 ounces) melted unsalted butter to the crumb mixture and mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 10-inch tart pan with a removable bottom.
- Refrigerate the crust for at least 30 minutes to chill.
- **Make the ganache:** In a medium saucepan, heat 1 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon dark rum (optional) over medium heat until the mixture just begins to simmer.
- Remove from heat and pour the hot cream mixture over 8 ounces finely chopped bittersweet chocolate. Let stand for 2 minutes to allow the chocolate to melt.
- Whisk the mixture until smooth and glossy.
- Pour the ganache into the chilled tart crust.
- Refrigerate the tart for at least 2 hours, or preferably overnight, to allow the ganache to set completely.
- Serve chilled. Garnish with whipped cream (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
85g
Carbs
6g
