I’m a baker. Let's just be straight and honest about this. I like to bake and I like to bake sweet things. Baking for people makes me feel good. Accomplishment is pulling a batch of muffins or a cake out of the oven. Baking is warm and show-offy. Comforting and welcoming. And while I try my darndest to feed my family healthy things, I really like to bake with eggs, white flour, butter and real chocolate.
There I have said it..... I feel so much better now.
Chocolate Truffle Tart with Chocolate Glaze
Chocolate Cookie Crust
- 11/2 cups 136 g chocolate cookie crumbs or 23 chocolate wafer cookies (about 5 ounces or 140 g), finely ground
- 5 tablespoons 71 g unsalted butter, melted
Chocolate Truffle Filling
- 83/4 ounces 250 g good-quality bittersweet chocolate, 60%, finely chopped
- 1/4 cup plus 2 tablespoons 85 g unsalted butter, cut into 6 pieces, at room temperature
- 2 large eggs lightly beaten
- 1/3 cup 80 ml heavy cream
- 1/3 cup to 1/3 cup plus 2 tablespoons 75 to 103 g superfine sugar, or as needed
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 21/4 ounces 64 g good-quality bittersweet chocolate, 60%, or semisweet chocolate, finely chopped
- 21/2 tablespoons heavy cream
- 11/4 teaspoons dark corn syrup
- 11/4 tablespoons warm water
- 3/4 cup 180 ml cold heavy cream
- 11/2 tablespoons confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 3/4 cup plus 1 tablespoon 163 g mascarpone cheese, at room temperature
To make the chocolate cookie crust
- Preheat the oven to 350°F (180°C).
- In a small bowl, stir together the cookie crumbs and melted butter until combined and evenly moistened.
- Press the crumb mixture evenly into the base and up the sides of the tart pan.
- Place the crumb-lined pan on a sheet of aluminum foil (in case the butter leaks) and bake until slightly puffed, about 10 minutes.
- Transfer to a wire rack to cool for 10 minutes.
To make the chocolate truffle filling
- Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, stirring occasionally (do not let the bowl touch the water). Set aside and allow to cool slightly, about 5 minutes.
- In a medium bowl, whisk together the eggs, cream, 1/3 cup sugar, salt, and vanilla.
- Add the cooled chocolate mixture and whisk to combine. Taste, and if you would prefer it sweeter, add the remaining 2 tablespoons sugar a little at a time as needed.
- Pour the filling through a fine-mesh sieve into the cooled tart shell. (You may need a helper to hold the sieve, and remember to scrape the chocolate from the underside of the sieve). Tap the tart pan once on countertop to remove any air bubbles. (If any air bubbles are visible after tapping, use the tip of a sharp paring knife or toothpick to pop them; this will make for better presentation).
- Bake in the 350°F (180°C) oven until the filling is slightly puffed, set around edges, and the center jiggles slightly when the pan is gently shaken (the filling will continue to set as the tart cools), 20 to 25 minutes.
- Transfer to a wire rack and cool completely in the pan, about 1 hour.
- When the tart is cool, prepare the chocolate glaze.
To make the chocolate glaze
- Place the chocolate in small heatproof bowl.
- In small saucepan, bring the cream to a boil over medium-low heat.
- Immediately pour the hot cream over the chocolate and let stand for 1 minute.
- Using a small, flexible spatula, stir the chocolate and cream together. Begin near the center of the bowl and gradually work your way toward the edges, pulling in as much chocolate as possible, until the glaze is smooth, glossy, and well combined.
- Stir in the corn syrup, then the warm water.
- Strain the glaze through a fine-mesh sieve into a 1-cup liquid measuring cup. (Remember to scrape the underside of the sieve.)
- Immediately pour the glaze into the center of the cooled tart. Working quickly, use an offset spatula to spread the glaze evenly to the edges leaving a 1/4 inch border.
- Let stand until the glaze is set, about 1 hour.
To make the mascarpone cream
- In a medium bowl and using a handheld mixer, beat the cream, confectioners’ sugar, and vanilla at high speed until soft peaks form.
- In a second medium bowl, use a handheld mixer to beat the mascarpone cheese at medium speed until smooth and creamy.
- Using a large flexible spatula, gently fold the cream mixture into mascarpone.
- Transfer the mascarpone cream to an airtight container, cover, and refrigerate for 30 minutes.
- Form the cold mascarpone cream into quenelles: Dip two spoons in hot water and dry with a clean kitchen towel. Scoop a generous portion of the mixture with one spoon. With the second spoon, carefully press the spoon on the mixture and roll the spoon to the right, twisting your wrist up to scoop up the mixture. This forces the food into an oval shape. Using this method, transfer the quenelle from one spoon to the other several times to create a smooth, even shape.
- To serve the tart, garnish each slice with a quenelle of mascarpone cream.