Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, no-bake chocolate truffle tart. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
No-bake Chocolate Truffle Tart is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. No-bake Chocolate Truffle Tart is something which I’ve loved my whole life.
For the filling, I use my favorite truffle recipe as a base. It's dense and creamy and tastes like a dream. I like using both milk and dark chocolate to create a more complex, less bitter flavor, but using just dark is fine as well.
To get started with this recipe, we have to first prepare a few components. You can have no-bake chocolate truffle tart using 5 ingredients and 24 steps. Here is how you cook that.
The ingredients needed to make No-bake Chocolate Truffle Tart:
- Make ready 230 grams Chocolate
- Make ready 200 ml Heavy cream
- Make ready 120 grams Plain biscuits
- Make ready 80 grams Butter
- Get 1 Cocoa powder (for decoration)
Use a vegetable peeler to make chocolate shavings and sprinkle them overtop the tart. This tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.
Instructions to make No-bake Chocolate Truffle Tart:
- I used these cubed chocolates. It will be too sweet if you use milk chocolate. Use bitter chocolate if you like it slightly sweet!
- Use one pack (44 pieces) of cubed chocolate. If you are using chocolate bars, use about 4 bars.
- These biscuits are sold in the 100 yen shop. It weighs 120 g.
- Make a 1 cm cut into the biscuit bag, to remove the air. Tape it back together and crush the biscuits finely with a rolling pin.
- Microwave the butter for 20-30 seconds to melt it. (adjust the time accordingly.)
- Open up the biscuit bag, and pour in the melted butter. Mix together very well.
- Line the sides of a springform pan with parchment paper, and press in the mixture from Step 6. (you do not have to line parchment paper on the bottom.)
- Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.
- Chop the chocolate roughly to make it easier to melt, and put it in a bowl. Put heavy cream in a pan and simmer.
- When the heavy cream has warmed up, immediately pour it in the chocolate. (The pieces of chocolate melted even though I did not chop them.)
- Immerse the chocolate so that you do not see it, and wait for about 30 seconds to 1 minutes without stirring. (This is to heat up the core of the chocolate before mixing.)
- Try not create bubbles and stir gently to melt the chocolate. (It will be difficult to stir at the beginning, but continue stirring. Place the bowl on a double boiler if the chocolate has difficulty melting.)
- It will become shiny when everything is mixed evenly, so continue mixing until it becomes shiny. (Be careful not to create bubbles!) You can also add a little bit of your favorite liqueur if you like !
- Attention: Make sure to keep about 150 g of Step 13 for decoration in another bowl when it is ready. Make sure to mix the batter well in Step 13, because if you don't it mix well, it might not stiffen.
- Pour Step 13 into the cake pan from Step 8 and chill in the refrigerator to firm up. (Let it chill until the evening if you made it in the morning, and let it chill overnight if you made it in the evening.)
- Take it out of the mold when the chocolate truffles has hardened. You can also say that it is already ready at this point! Or you can sprinkle cocoa powder on the surface. In that case, don't keep some of the chocolate mixture for decoration in Step 14 and pour all of the mixture into the cake pan to let it all harden.
- If you kept some of the chocolate mixture from Step 14, keep it in the refrigerator. Mix it with a rubber spatula, then it will be ready to put in the pastry bag.
- After taking removing the sides of the pan and the parchment paper, slightly mark the cake where you are going to cut it before eating using a knife. (This process is to make it easier to know where to squeeze out the chocolate mixture in the next step.)
- This time, I used a round tip which is about 5 mm to squeeze out the chocolate mixture from Step 17, and made a heart shape. (Save any of the chocolate mixture remaining after decorating.)
- Sprinkle cocoa powder using a tea strainer.
- Slightly warm up the chocolate mixture remaining from Step 19 to make it creamy. (Be careful not to burn it. You can heat it up quickly over direct heat. You can also warm it up with a double boiler).
- Pour the mixture from Step 21 into the middle of the heart shape using a spoon.
- The thickness of the tart when it is ready is pretty thin, so if you want to make it thicker, use more chocolate and heavy cream, or use a smaller cake pan. You can even mould this tart in a milk carton.
- I recommend the baked tart. The baked type tart is more difficult to melt than the chocolate truffle tart, so I recommend it if you are going to take it somewhere on a hot day.
Baked Chocolate Truffle Oreo Dream Tart. This tart is quite literally what dreams are made of. So much so, that it just HAD to have the word dream in the title. In my spare time, I love flipping through food magazines and cookbooks, looking over recipes and getting inspired. The chocolate truffle is a delicacy to everyone thanks to it being named after the rare truffle mushroom to which it bears a resemblance.
So that is going to wrap it up for this exceptional food no-bake chocolate truffle tart recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
