No-bake Chocolate Truffle Tart
No-bake Chocolate Truffle Tart

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, no-bake chocolate truffle tart. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

No-bake Chocolate Truffle Tart is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. No-bake Chocolate Truffle Tart is something which I have 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 begin with this particular recipe, we must 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:
  1. Take 230 grams Chocolate
  2. Prepare 200 ml Heavy cream
  3. Get 120 grams Plain biscuits
  4. Make ready 80 grams Butter
  5. Take 1 Cocoa powder (for decoration)

Without a doubt, the hands-down most popular reader favorite recipes on my website have always been my no bake chocolate recipes… No-bake, eggless chocolate chip cookie dough dipped in milk chocolate!! I use this edible chocolate chip cookie dough recipe for everything so don't feel confined to just this truffle recipe! You can throw this cookie dough into your ice cream, brownie batter (yum) and even deep fry these bad. This easy classic chocolate orange truffle tart is a wonderful confection of semi-sweet chocolate, cream and melt-in-the-mouth pastry.

Instructions to make No-bake Chocolate Truffle Tart:
  1. I used these cubed chocolates. It will be too sweet if you use milk chocolate. Use bitter chocolate if you like it slightly sweet!
  2. Use one pack (44 pieces) of cubed chocolate. If you are using chocolate bars, use about 4 bars.
  3. These biscuits are sold in the 100 yen shop. It weighs 120 g.
  4. 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.
  5. Microwave the butter for 20-30 seconds to melt it. (adjust the time accordingly.)
  6. Open up the biscuit bag, and pour in the melted butter. Mix together very well.
  7. 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.)
  8. Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.
  9. Chop the chocolate roughly to make it easier to melt, and put it in a bowl. Put heavy cream in a pan and simmer.
  10. 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.)
  11. 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.)
  12. 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.)
  13. 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 !
  14. 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.
  15. 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.)
  16. 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.
  17. 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.
  18. 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.)
  19. 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.)
  20. Sprinkle cocoa powder using a tea strainer.
  21. 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).
  22. Pour the mixture from Step 21 into the middle of the heart shape using a spoon.
  23. 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.
  24. 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.

Even a petit four sized serving of this tart recipe is enough to satisfy the most ardent sweet tooth. The tender, buttery melt-in-the-mouth pastry shell is blind-baked. This no-bake chocolate tart is a crowd please. Since you don't have to heat up your kitchen by turning on the oven, this dessert is the ideal summer treat. This dessert is every chocoholic's dream.

So that’s going to wrap this up for this special food no-bake chocolate truffle tart recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!