Guys, bread month is completely out the window. I totally dropped the ball on that one. But as I was looking through my November archives, I realized that about 75% of this month’s post have been other things besides bread. In other words, I’ve had one bread-making post of the four I’ve published this month. Oops.
To be fair, the plan this weekend was to bake some challah. But as I started gathering ingredients, I realized I had nothing I needed for a loaf of challah. I did however have nearly two pounds of dark chocolate, two dozen eggs, and a carton of heavy whipping cream that was dangerously close to its expiration date.
All the ingredients I needed for this chocolate tart I spotted on Pinterest a few days ago… you know, the one I’ve been daydreaming about ever since:



My department is known in our company as being filled with foodies. And it’s kinda true. Every single one of us has a big eating habit, with weekend plans full of eating at new restaurants and extravagant cooking/baking plans. To wit, two of my coworkers once spent 12 hours one weekend doing nothing but cooking dumplings of every variety. They dubbed it DumpFest 2012, implying that a marathon of this sort had occurred the year before. Now that’s dedication.
This past week, I was actively not doing work, procrastinating on my daily activities by staring at this tart. One of my team leaders walked past my giant monitor and instead of reprimanding me, said, “Now that’s a sexy tart. When are you going to make that and bring it in?”
I guess this Monday?
This tart is comprised of three-layers of chocolate: a crust made of chocolate graham crackers, a truffle-like interior consisting of nothing but cream, chocolate, and eggs, topped of with a shiny chocolate glaze:

It’s a sexy tart indeed.


Get the Recipe: Triple Chocolate Truffle Tart

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For the Chocolate Crust

    (makes slightly more than what’s needed for a 9-inch tart pan)

    • 2 cups chocolate graham cracker crumbs, finely ground
    • 10 tablespoons unsalted butter, melted
    • 1/2 cup granulated sugar

    For the Chocolate Truffle Filling:

      (makes enough to fill a 9-inch tart pan)

      • 1 1/4 cups heavy cream
      • 9 oz. bittersweet chocolate (not more than 65% cacao if marked), finely chopped
      • 2 large eggs
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon salt

      For the Chocolate Glaze

        (makes enough to top a 9-inch tart)

        • 2 tablespoons heavy cream
        • 1 3/4 ounces bittersweet chocolate (not more than 65% cacao if marked), finely chopped
        • 1 teaspoon light corn syrup
        • 1 tablespoon warm water


        • one 9-inch tart pan


        For the Chocolate Crust

        • Preheat the oven to 350 (F), with rack in middle.
        • Stir together 2 cups chocolate graham cracker crumbs, 10 tablespoons melted butter, and 1/2 cup granulated sugar until combined.
        • Press the mixture evenly onto bottom and sides of the tart pan; don’t worry if you have crumbs leftover! This recipe makes extra. Save for another day, or sprinkle on top of the tart when finished.
        • Bake until firm, about 10 minutes. Cool on a cooling rack for 15 – 20 minutes.

        For the Chocolate Truffle Filling

        • Bring 1 1/4 cups heavy cream to a boil, then pour over 9 oz. bittersweet chocolate (in a medium bowl) and let stand 5 minutes. Use a rubber spatula to gently stir together until smooth and the mixture is a uniform dark brown color.
        • Whisk together 2 eggs, 1 teaspoon vanilla, and 1/4 teaspoon salt in another bowl, then stir into cream and chocolate mixture until well combined.
        • Use a rubber spatula to pour the mixture into the cooled crust. Bake untill filling is set about 3 inches from the edge but the center is still wobbly, about 20 – 25 minutes. (The center will continue to set as the tart cools.) Cool completely in pan on rack before making the chocolate glaze.

        For the Chocolate Glaze

        • Bring 2 tablespoons heavy cream to a boil and remove from heat. Stir in 1 3/4 oz. bittersweet chocolate until smooth. Stir in 1 teaspoon corn syrup, followed by 1 tablespoon warm water. Continue mixing together until the consistency is even.
        • Once the glaze is ready, pour glaze onto tart, then tilt and rotate tart so that the glaze coats top evenly. You can also use an offset spatula to spread out the glaze and make patterns like I did. Let stand until glaze is set, about 1 hour.


        Adapted from Epicurious
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