{ Food for Thought } Layers Bitter and Sweet

Layers, bitter and sweet.

chocolate truffle tarts

2 sheets pre-rolled semi-sweet chocolate 12x12 pastry

9 oz premium chocolate, finely chopped

2.5 tbsp unsalted butter, chilled & diced

11.5 oz cream

3 eggs + 2 yolks

1 tbsp Irish Whiskey or Amaretto

chocolate syrup

whipped cream: 1 c heavy organic whipping cream, 1/2 tbsp raw organic sugar

1. Grease 8x4 individual tart tin (loose bottoms, if possible).

2. Line with pastry. Prick bases with fork a few times. Fill each with baking beads in parchment. Bake for 10 min. Remove beads and paper. Bake another 10 min until shells are fully cooked. Fully cool.

3. Place chopped chocolate and butter into medium heat-proof bowl. 

4. Bring cream to boil over medium heat in small saucepan. Pour into bowl of chocolate and butter. Set aside for 30 seconds then gently mix.

5. Add eggs and mix to form glossy, smooth mixture. Add whiskey and mix.

6. Pour into shells, leaving 1 mm gap at top for syrup. Chill for 4 hours until filling is firm to the touch.

7. Pour thin layer of syrup and refrigerate until ready to serve. 

8. Whip the cream, adding sugar halfway through to soft peaks. Serve tarts with whipped cream.

l  i  v  e    e  x  u  b  e  r  a  n  t  l  y™

quote design by natalie @ calliope; quote words via bitsotruth; chocolate tart recipe & photo by whatkatieate via freshexchange