Chocolate Overload

Inspired by the Joy of Baking Truffle Tart recipe I created this chocolate monster.

I made a few adaptations, because of the different measurements. And I wasn’t able to get biscotti biscuits.

For the base:

  • 225 grams of Almond cookies
  • 75 grams of melted butter

Filling:

  • 250 ml whipping cream
  • 300 grams of 72% chocolate

Grind the cookies and add the butter. Put it in a lined backing tin and create a border. Bake for 15 minutes on 190C and let it cool.

For the filling, break up the chocolate and pour over the whipping cream that has been heated up to boiling point. Let it rest for 5 minutes to melt the chocolate. Then stir to make the ganache. Pour onto the base and when it’s cool enough, let it set in the fridge. Perferably overnight.

72% chocolate is a bit much. I think I’ll try 200 grams 72% and 100 grams of milk chocolate the next time. Also the base stays very crumbly, if I’m not lazy I’ll try short crust next time.

Still a yummy chocolate monster though *drool*.

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