Chocolate Truffle Tart with Kahlúa Whipped Cream

If there’s one dessert that’s most often requested from me, it’s this one.  A simple crust of chocolate wafers filled with a creamy dark chocolate ganache then glazed with a layer of more chocolate and Kahlúa makes for a showstopper of a dessert!   I like to top it with Kahlúa whipped cream, but it could also be served with fresh berries or even a white chocolate cream sauce.  This is a chocolate lover’s HEAVEN!  Think DARK, RICH VELVET-Y CHOCOLATE!  Your guests will be amazed.  🙂

 

Chocolate Truffle Tart with Kahlúa Whipped Cream

Chocolate Truffle Tart with Kahlúa Whipped Cream

Chocolate Truffle Tart with Kahlúa Whipped Cream

Crust:

  • 32 chocolate Nabisco wafers, finely ground
  • 7 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces (1 1/2 cups) bittersweet chocolate, chopped (I use Ghirardelli 60% cacao bittersweet baking bars)
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon kosher salt

Glaze:

  • 2 tablespoons heavy cream
  • 13/4 ounces (1/3 cup) bittersweet chocolate
  • 1 teaspoon light corn syrup
  • 1 tablespoon Kahlúa

Garnish:

  • Kahlúa Whipped Cream (recipe follows)
  • Chocolate-covered coffee beans

For Crust: Heat oven to 350°. In medium bowl, stir together cookie crumbs, butter and sugar until moistened. Press evenly onto bottom and up sides of 9-inch fluted tart pan with removable bottom. Place tart pan on baking sheet and bake until firm, about 10 minutes. Cool on rack for 15-20 minutes.

For Filling: In small saucepan, bring cream to a boil. Place the chocolate in medium-sized bowl and pour hot cream over chocolate; let stand for 5 minutes. Gently stir mixture until smooth. In separate bowl, whisk together eggs, vanilla, espresso powder and salt. Stir egg mixture into chocolate mixture.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, about 20-25 minutes. (The filling will continue to set as it cools). Cool completely in the pan on a rack for at least 1 hour.

For Glaze: In small saucepan, bring cream to a boil. Add chocolate and stir until smooth. Stir in corn syrup and Kahlúa.

Pour glaze onto cooled tart, tilting and rotating so glaze evenly coats the top. Allow tart to stand until glaze is set, about 1 hour.

For Garnish: Garnish with rosettes of Kahlúa Whipped Cream and chocolate-covered coffee beans if desired.

Kahlúa Whipped Cream:

  • 1 cup chilled heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tablespoons Kahlúa

Chill mixing bowl and beaters. Add cream to chilled bowl and whip with powdered sugar until soft peaks form. Add Kahlúa and combine.

Liz’s Tidbits:

  • Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
  • Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
  • If you like a really dark bitter chocolate, then use a higher percentage chocolate.  I’ve used up to 72% with success, but I’ve found the 60% bars to be the most widely available and to most chocolate lovers’ liking.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

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3 Responses

  1. Looks and sounds so delicious 😍

  2. When can I have another one????

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