And for dessert: Dark Chocolate Mint Truffle Tart
This bad boy is so rich, it will serve 16 people.
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And for dessert: Dark Chocolate Mint Truffle Tart

BELLOWS FALLS — You'll be asked to make this one again! This Dark Chocolate Mint Truffle Tart is not only a decadent chocolate dessert, it's also a simple one. Just give yourself plenty of time and start the day before. Actual hands-on time is pretty quick.

Bake in a tart shell with a removable bottom for the prettiest presentation.

If you like sweeter chocolate, use milk chocolate or a combination of milk and dark chocolates.

For flavor variations, you can also use any dark chocolate bar you love. Even though the recipe calls for mint chocolate, I've made this recipe most often with Equal Exchange Organic Dark Chocolate Lemon Ginger with Black Pepper, and it is outrageously wonderful! Or, think orange and chocolate - a wonderful combination - and decorate the tart with candied orange peel.

You will need:

¶1 tart shell (8 in.)

Use your favorite recipe. Set this aside to cool.

Preheat the oven to 250 degrees.

In a small stainless-steel or glass bowl, place:

¶10 ounces bittersweet chocolate, chopped.

In a small saucepan, warm to a simmer:

¶1{1/4} cups heavy cream

¶1 tsp. instant espresso powder

¶Pinch of salt.

Gently pour the warmed cream mixture over the chocolate. Let it sit for a couple of minutes so the chocolate melts. Stir gently until it is all incorporated.

Into this mixture, drop, one pat at a time:

¶{1/4} cup ({1/2} stick) unsalted butter, room temperature

Set aside. Strain through a mesh strainer into a small bowl:

¶2 large eggs

This tart is smooth and silky, so don't skip the straining. Add the strained eggs to the chocolate concoction and make sure everything is combined well.

Pour into the tart shell and bake for 35 to 40 minutes. When you remove it from the oven, it will still be loose looking in the middle when you jiggle it. Don't worry - it will set.

Cool, and refrigerate overnight.

In the morning, make the mint glaze and top the tart:

Cut:

¶18 Andes Crème de Menthe Thins or 3 ounces other chocolate

Place the chocolate in a glass bowl.

Heat to a simmer:

¶{1/4} cup heavy cream

Stir in:

¶1 Tbsp. light corn syrup

Pour this mixture over the chocolate. Let it sit for a few minutes, then gently mix it as the chocolate melts.

Pour this filling over the tart, directly in the middle. It will spread.

Chill for another couple of hours. The glaze will set, but remain soft.

About a half hour before you are ready to serve it, pop the tart out of the pan and place it onto a plate. You can add a dollop of whipped cream or some mince candied ginger.

This is rich, so you can plan on this little baby serving 12 to 16!

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