Mindful of Chocolate

Posted by on Jan 27, 2014 in Desserts | 1 comment

Some people must have a box of chocolates at their fingertips—

Coincidently, this decadent display of rich bittersweet chocolate is one rather large 'truffle' served up as a chocolate tart topped with crunchy toasted hazelnuts and a silky puddle of raspberry sauce.








The  crust is a simple paste of flour, butter, sugar, and cocoa.








The dough fits into a 9-inch tart pan (I chose a square one for this tart).






















The bittersweet filling is a showy ganache smoothed out








by a bit of strong coffee and hazelnut liqueur.








This is how luxury pours...
























It seems as though we have bypassed winter in California this year.  The birds are singing and cooing as if it was springtime.

Pass the raspberries.  It is almost Valentine's Day!

Bittersweet Chocolate & Hazelnut Truffle Tart


  • Tart:
  • 7 Tablespoons unsalted butter, softened
  • ½ cup sugar
  • 3/4 cup unbleached flour
  • 6 Tablespoons unsweetened cocoa powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • Filling:
  • 10 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 1/2 Tablespoons Frangelico (hazelnut liqueur)
  • 1 ½ Tablespoons strong coffee
  • 1 ounce (about ¼ cup) toasted hazelnuts chopped


  1. In a food processor, combine the butter, sugar, flour, cocoa, and salt, process until creamy. Add the vanilla. Process until mixture forms a paste. Turn the dough out onto a piece of plastic wrap and shape into a solid piece. Unwrap and fit the dough into a 9-inch tart pan with a removable bottom. Prick the bottom of the shell with a fork. Preheat the oven and bake at 375 degrees for 12-15 minutes or until the pastry feels dry to the touch. Let cool on a rack.
  2. Place the chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and let stand for a minute. Stir the chocolate until melted and smooth. Pour in the liqueur, coffee and combine. Pour the chocolate into the cooled tart shell top with chopped nuts and refrigerate several hours or overnight.
  3. Remove the tart from the refrigerator 15 minutes before serving.
  4. Remove the tart from the pan; serve with fresh raspberry sauce.
  5. Serves 8-10
  6. © Copyright 2014 Peggy Barrett Lunde
  7. All Rights Reserved
  8. http://cococooks.net/



One Comment

  1. 1-28-2014

    Simple comment coming – wait for it – – – YUMMMMMMMMMY!

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