This chocolate tart recipe is perfect for presenting a posh dessert at a dinner party but with minimal fuss. While our quick and easy chocolate tart makes an indulgent, sumptuous pudding on its own, you can add citrus elements like lemon or lime juice for more adventurous flair. Give it a go.
Dark chocolate (70%)
350ml double cream
3 eggs, beaten
1 ready baked tart case
Melt the chocolate and reserve. Mix the milk and cream together.
Bring to the boil, pour on to the eggs, whisk together.
Pass this mix straight on to the melted chocolate.
Pour into ready baked tart case, place into the preheated oven at 350F/gas mark 4 and bake for 25 to 30 minutes.
Leave to cool before serving slices of chocolate tart to guests.
These easy-to-make chocolate truffles are the perfect indulgence for when the nights draw in and the fall edges ever closer. Our tasty chocolate truffles are delicious on their own, or you could shake things up with different toppings including cocoa powder, crushed pistachio or cashew nuts or desiccated coconut. Go on, give it a go!
300g dark chocolate, 70% cocoa solids
1 ½ cups double cream
50g unsalted butter
Break the chocolate up into small pieces and place into a bowl.
Pour the cream and butter into a sauce pan and gently heat until the butter melts and the cream reaches simmering point.
Pour the cream and butter mixture over the chocolate and combine until smooth. Cool and chill for at least 4 hours.
To shape the truffles, scoop up the truffle mixture with a melon baller or a spoon, and shape into balls with clean hands.
Gently roll the truffles in crushed pistachios, desiccated coconut or cocoa powder for extra flair (optional).
Chill in the refrigerator for up to 3 days, or freeze for up to a month.