Second post with the group, Tuesdays with Dorie, and this week’s recipe is
Chocolate Truffle Tartlets.
This recipe is from the book,
The contributing baker for this recipe is David Ogonowski.
There are four hosts for this week’s recipe, CHOCOLATE TRUFFLE TARTLETS: pages 382-383, chocolate dough, pages 372-373
Blog: A whisk and a Spoon
Blog: Good Eats n’ Sweet Treats
Blog: Cook Book Habit
You can also see all the other bakers who baked along this week.
These tartlets are made with a chocolate dough.
I used the food processor to make the chocolate dough. Then dough was chilled.
I used cocoa powder instead of all-purpose flour when flouring the surface before rolling the dough.
Dough was added to tart shells, then chilled.
I docked chilled dough just before baking tart shells.
The baked tarts were cooled on a rack.
Chocolate filling ready to pour into tart shells.
I changed a few ingredients that went into the filling. Instead of using biscotti, milk and white chocolate, I used craisins and malt balls.
I added the craisins and malt balls separately instead of mixing them in the filling.
I wanted each tart to have the same amount of craisins in each, thus, adding it separately.
Mixed all ingredients gently.
Baked tartlets…just out of the oven…
Tartlets cooling on rack.
Cross section of the tartlet.
These Chocolate Truffle Tartlets are very rich. I really enjoyed the creamy, fudgy consistency. I like it better without a crunchy texture. Going forward, I’ll add just dried cherries or craisins.
Goes great with a cold glass of milk.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: Please DO NOT use my photography WITHOUT MY PERMISSION.