TART: 10 ounces Chocolate graham crackers, finely crushed 1/4 cup Granulated sugar 6 tablespoons Butter, melted 1.25 cups Heavy cream 9 ounces 60% Bittersweet Chocolate, finely chopped 2 large Eggs 1 teaspoon Vanilla extract 1/4 teaspoon Salt GLAZE: 2.5 tablespoons Heavy cream 2 ounces 60% Bittersweet Chocolate, finely chopped 1 teaspoon Light corn syrup 1 tablespoon Warm water
Make the crust. In a large bowl, combine the finely crushed chocolate graham crackers, sugar, and melted butter. Stir until well combined. pour the graham cracker mixture into the pan. Use your fingers or the bottom of a glass to firmly pack down the graham cracker crumbs into the pan.
Cool crust and make filling. When the crust is cool, make your filling by pouring the cream into a microwave safe container and cooking for 2 to 3 minutes or until the cream just begins to boil. Place the finely chopped chocolate in a bowl and pour the hot cream over the chocolate and then let it sit for 2 to 3 minutes. Once it has sat, stir the chocolate until it is melted and smooth.
Make the glaze.To make the glaze, place the chocolate in a bowl and heat the cream in the microwave for 1 minute or until it just begins to boil. Next, pour the hot cream over the chocolate, add the corn syrup and warm water, and stir until the chocolate glaze is melted and smooth. Pour the glaze over the tart and gently move the tart around, tilting it slightly to make the glaze coat the whole top.
RICH CHOCOLATE GANACHE The beauty of ganache is in its simplicity and versatility. With just two basic ingredients, you create a mixture that can serve multiple roles in the dessert world: – Pourable Ganache: A liquid dream that can be poured over cakes, cupcakes, or pastries for a shiny, smooth finish that sets as it cools, giving your desserts a professional touch. – Whipped Ganache: Let it cool, then whip it up into a fluffy, light frosting perfect for filling cakes or topping cupcakes. It’s like a cloud of chocolate that melts in your mouth. – Truffle Filling: Cool it to a firm consistency, and you can scoop and roll it into decadent chocolate truffles, often coated with cocoa powder, nuts, or even more chocolate.