Everyone will think you bought this from a fancy patisserie, but alas, it takes absolutely zero time to make and is so impressive and even more luxurious. A beautiful dessert for a dinner party, rich and lush and can serve many people.
KEY: you need a square or rectangular tart pan with a bottom that pops out. I suppose a round one will also do but it needs to be smaller than the regular 9" dimension. I love these types of pans for all sorts of pies and quiches. so easy to use and clean.
The fun of this dessert is the variations of flavour that you can combine. I will note some:
Make a graham cracker crust: mix all together,
1 1/2 cups of graham cracker crumbs, or make wafer crumbs
2 tbsp cocoa powder
1/2 cup melted butter
Some Variations: I sometimes add coconut flakes or ground pecans for a twist on flavour. A pinch of cinnamon, cardamom and/or nutmeg also works. It all depends on the flavoring of your chocolate ganache.
Line your pan with this crumb crust and cook for about 12 minutes at 325F degrees. You will smell that the crust is done.
Meanwhile, make the Chocolate Ganache:
1 cup plus a little bit of bittersweet chocolate (chips)
OR 11 oz. chopped squares (300 grams)
1/3 c. 35% whipping cream
You need 2 pots, 1 larger with a couple of inches of water- to a rolling simmer, not a boil and 1 smaller pot that can fit into it. Place the above ingredients into the smaller pot, and place the smaller pot into the larger and start stirring. The hot water beneath will melt the chocolate mixture until smooth and glossy.
Some Variations:
divide chocolate half bittersweet and the following: half milk chocolate or half white chocolate, some Nutella or some peanut butter to taste, as long as it can melt
additions: 2 tbsp of prepared espresso, adds a really nice rich flavour
Pour this mixture into the cooked crust and smooth with the back of a spoon.
Topping:
Love a sprinkle of course salt!
Love a sprinkle of Scors bits!
Anything else you might like, coconut, course pepper etc...to your taste!
Place the pan in the fridge for about 2 hours before serving. Honestly, this takes about 15 minutes to make from start to finish. Well worth it! always a huge hit...
Enjoy!
KEY: you need a square or rectangular tart pan with a bottom that pops out. I suppose a round one will also do but it needs to be smaller than the regular 9" dimension. I love these types of pans for all sorts of pies and quiches. so easy to use and clean.
The fun of this dessert is the variations of flavour that you can combine. I will note some:
Make a graham cracker crust: mix all together,
1 1/2 cups of graham cracker crumbs, or make wafer crumbs
2 tbsp cocoa powder
1/2 cup melted butter
Some Variations: I sometimes add coconut flakes or ground pecans for a twist on flavour. A pinch of cinnamon, cardamom and/or nutmeg also works. It all depends on the flavoring of your chocolate ganache.
Line your pan with this crumb crust and cook for about 12 minutes at 325F degrees. You will smell that the crust is done.
Meanwhile, make the Chocolate Ganache:
1 cup plus a little bit of bittersweet chocolate (chips)
OR 11 oz. chopped squares (300 grams)
1/3 c. 35% whipping cream
You need 2 pots, 1 larger with a couple of inches of water- to a rolling simmer, not a boil and 1 smaller pot that can fit into it. Place the above ingredients into the smaller pot, and place the smaller pot into the larger and start stirring. The hot water beneath will melt the chocolate mixture until smooth and glossy.
Some Variations:
divide chocolate half bittersweet and the following: half milk chocolate or half white chocolate, some Nutella or some peanut butter to taste, as long as it can melt
additions: 2 tbsp of prepared espresso, adds a really nice rich flavour
Pour this mixture into the cooked crust and smooth with the back of a spoon.
Love a sprinkle of course salt!
Love a sprinkle of Scors bits!
Anything else you might like, coconut, course pepper etc...to your taste!
Place the pan in the fridge for about 2 hours before serving. Honestly, this takes about 15 minutes to make from start to finish. Well worth it! always a huge hit...
Enjoy!
0 comments:
Post a Comment