While I am not a huge fan of desserts, one exception I will make is always anything with chocolate ganache. It has a rich flavor and a velvety smooth texture. My favor part about it is that you only need a few bites and it will hit the spot every time.
For my mini chocolate ganache tarts I decide to make them in a mini-cheesecake pan. I did this mainly because the ganache is so rich you won’t need more than a few bites. For the crust I ground up some Oreo cookies, but removed the filling, and added some butter to form a simple chocolate cookie crust. The filling is made by slowly heating up some heavy cream then adding it to an equal amount of dark chocolate. I also added a pinch of cayenne pepper and cinnamon in order to make the dish even more chocolatey.
Overall this is a very decadent dessert that is actually very easy to make. I would serve this with a nice glass of cream sherry or a ruby port wine.
Mini Chocolate Ganache Tarts
Course: DessertDifficulty: Easy12
servings19
minutesThese will require a mini-cheesecake pan. Could be made as a large tart as well.
Ingredients
- Crust
Filling Removed. Or 2 C of Oreo Cookie Crumbs
Butter
Non-stick Cooking Spray
Parchment Paper
- Chocolate Ganache
60% Dark Chocolate
70% Dark Chocolate
Heavy Cream
Cayenne Pepper Powder
Cinnamon
Maldon Flaked Sea salt
Directions
- Crust
- Set oven to 350 and allow to come to temp.
- If you are using Oreo cookies: open cookies, remove filling, and place chocolate pieces in food processor. Pulse until smooth smooth fine texture.
- In microwave safe bowl melt butter.
- Gradually incorporate butter into the breadcrumbs. Using a fork mix the bread crumb and butter mixture until it reaches a consistency of wet sand.
- Evenly distribute cookie crumb mixture to he 12 cups and tamp down with a spoon. Bake for 5 minutes then remove from oven and allow to cool
- Chocolate Ganache
- Add all chocolate to a heat safe bowl then add in cinnamon and cayenne pepper.
- Add cream to a small sauce pan and gradually warm up while constantly stirring. Heat until cream is hot but not boiling, or 185*F.
- Add hot cream to chocolate and allow to sit for 1 minute. After 1 minute has passed start to whisk together milk and chocolate mixture until both are fully combined and it forms a smooth texture.
- Evenly distribute ganache into the 12 containers, approximately 2 tablespoons, then lightly sprinkle each tart with flaked salt. Cover with plastic wrap and place in refrigerator until the ganache has thickened, approximately 1hr.
Notes
- The flaked sea salt can be substituted with coarse ground kosher salt.
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