A buttery chocolate crust is filled with a silky chocolate ganache with hints of champagne & cognac. It’s then topped with luxurious chocolate truffles & champagne glass sugar cookies. It’s the ultimate of romantic desserts & is perfect for Valentines Day, anniversaries, New Years, or any other day you want to up the romance & treat your senses to an indulgent chocolate dessert.
Well hello there sweetie. If you agree to be my Valentine I promise to bake something extra fabulous for you. What do you say?
Speaking of fabulous, I’ve team up with a small group of bloggers to bring you a delicious parade of Valentines Day inspired treats that are sure to get you some extra love on you this Valentines Day. And since I want to make sure that you have plenty of time to take a look at each & every one of these sexy little numbers, I’m going to skip the Valentines Day story I had for you and save it for another time.
For the virtual Valentines Day shin dig, I made you this Chocolate Tart with Champagne & Truffles. It is wickedly chocolatey and oh-so- dreamy and is guaranteed to get you a few extra kisses on “V” day.
I know it may look complicated, but I can assure you that this Chocolate Tart is super simple to make.
First up is the buttery, chocolatey crust. It’s such a breeze because it doesn’t require any chilling or rolling. Simply whiz it all together in a mixer, then press it into a tart pan. And depending on how thick you make your crust, you may even have a little extra dough left that you can use to decorate your tart with. Personally I think it would be cute to adorn the tart with little, chocolate heart shaped cut outs.
The chocolate tart shell is then filled with a super creamy, silky chocolate ganache.
But since it is Valentines Day, I couldn’t stop there, now could I? And besides, what’s Valentines Day without a little bubbly action? So I snuck in some extra romance by adding champagne & a splash of cognac to this super scrumptious Chocolate Tart. It really does accentuate the ganache well, giving it a soft boozy kick.
To give this sinfully rich Chocolate Tart a little touch of playful whimsy, I topped it with the cutest little champagne glass sugar cookies that I decorated with a soft yellow sanding sugar.
I used some milk chocolate and strawberries & cream truffles to give the appearance that bubbles are floating out of the champagne glasses and into the Chocolate Tart. You can do this, or decorate in just about any pattern your heart desires. I think it would also be pretty spectacular to fill the entire tart up with truffles.
Well, that’s my contribution to the Virtual Valentines Day Party.
You can find all of the participating recipes below. You won’t want to miss any of these tasty beauties. You can also follow along on social media with the hashtag #vdaysweettreats.
Happy Valentines Day!
- What Should I Make For ♥ Raspberry Triple Chocolate Cheesecake in a Jar
- The Sweet Nerd ♥ Double Chocolate Naked Cake
- Girl Heart Food ♥ Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle
- Seasonal Cravings ♥ Chocolate Donut Holes with Pomegranate Cream Filling
- No Spoon Necessary ♥ Chocolate Velvet Skillet Cake with Cream Cheese Frosting
- Seasons and Suppers ♥ Swedish Goey Chocolate Cake
- Beer Girl Cooks ♥ Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
- Ciao Chow Bambina ♥ Roasted Strawberry & Chocolate Hazelnut Panini
- The Beach House Kitchen ♥ Raspberry Pinwheel Cookies
- Beyond Mere Sustenance ♥ Chocolate Dipped Candied Blood Oranges
XOXO – Lynn
P.S. I’m sad to see you go. But, if you must, I would love for you to take a few more seconds & join our little Road to Honey family. It’s really simple. Just enter your email address in the box in the upper right hand corner on this site. This will guarantee that you are first to see any new posts from the Road to Honey. And you can be confident that I will never, ever, not in a million years share your e-mail with anyone else – pinky swear.
- 1/2 cup unsalted butter, room temperature
- 1/2 cup + 1 tbsp confectioners sugar
- 1/4 cup unsweetened cocoa
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 9 tbsp unsalted butter, grated
- 2/3 cup champagne or sparkling wine
- 2 tbsp cognac
- 1/2 tsp vanilla extract
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 1/4 cup heavy cream
- 3 tbsp light corn syrup
- 2 cups milk chocolate chips
- 2 ounces bittersweet chocolate, 61% cocoa, finely chopped
- 8-10 chocolate truffles
- 1/4 cup dark chocolate, for drizzle (optional)
- 1-2 pinches Maldon sea salt (optional)
For the Chocolate Tart Crust:
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners sugar & cocoa on medium until it is smooth & creamy.
Scrape down the bowl & paddle attachment & beat in the egg yolk & vanilla until blended.
Scrape down the bowl & paddle attachment & add the flour. Beat on low until just combined.
Place a little less than half of the dough on the bottom of a 14 x 4 inch fluted tart pan & press it into the bottom of the pan. If desired, use a flat bottomed glass to smooth out the bottom crust.
Take a little bit of dough at a time & firmly press it into the sides of the pan.
Repeat until the entire pan is covered. Note: You may have a small amount of dough left. You can pat this together, refrigerate for about an hour, roll, & cut into your desired you.
Line the inside of the tart with aluminum foil & fill it with dried beans, rice or pie weights.
Bake for 15 minutes, then remove the weights & the foil.
Continue to bake until the crust is set. It should no longer feel wet to the touch.
Transfer to a wire rack & allow to cool.
Using a cheese grater, grate the butter. This will make it easier to incorporate into the ganache.
In a small bowl, combine the champagne, cognac & vanilla. Set aside.
Pour 3 tablespoons cold water into a small bowl & sprinkle the powdered gelatin over the surface. Let it sit for 10 minutes until the gelatin softens.
Meanwhile, place chocolate (milk & bittersweet) in a heatproof bowl.
Place the bowl on a pot of barely simmering water. Note: You don't want the bottom of the bowl to touch the water.
Use a rubber spatula & gentle stir the chocolate until it is smooth & fully melted.
Add the cream & corn syrup to the softened gelatin & whisk together.
Use a rubber spatula to stir the mixture in one direction, concentrating on the center, until the ganache is smooth and glistening. Note: the ganache will be fairly elastic at this point. It will loosen up once the champagne is added.
While whisking constantly, slowly drizzle the champagne mixture into the ganache. Since the ganache will separate if you add the champagne too quickly, it is best to add in one tablespoon at a time.
Once the champagne is completely incorporated into the ganache, add half the grated butter & whisk until it is completely melted, about 1 minute.
Add the remaining butter & whisk until it is fully melted. If the chocolate has cooled down & the butter is not completely melting, place the bowl back onto the simmering water & still until melted.
Pour the chocolate into the tart shell. Note: Depending on how thick your shell is you may have some leftover ganache.
Use a wooden skewer to pop any bubbles.
Arrange chocolate truffles in the desired pattern.
Allow the chocolate ganache to set.
Top with cookie cut outs (optional).
Drizzle with chocolate & sprinkle Maldon sea salt flakes on the ganache.
I used THIS sugar cookie recipe to make the sugar cookie champagne glasses.
I used THIS recipe for the royal icing used to decorate the sugar cookie. Note: This will make more than you need for the cookies; however, you can store it in an airtight container in the refrigerator and use for future projects.