Delicious chocolate tartlets, with a soft cocoa base and dark chocolate ganache… a simple idea to create a dessert suitable for any occasion, perfect for Valentine’s Day too. The recipe is very easy, you prepare the tartlets with the “smart” molds, then fill them with a classic chocolate ganache cream, which cooks in a few seconds. I decorated the tartlets with red currants, to create a nice contrast of color and flavor, but you can add other fresh fruit, nuts, or dollops of whipped cream on top.
Here are other delicious ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 578.04 (Kcal)
- Carbohydrates 56.33 (g) of which sugars 26.15 (g)
- Proteins 12.41 (g)
- Fat 35.93 (g) of which saturated 17.53 (g)of which unsaturated 16.83 (g)
- Fibers 9.70 (g)
- Sodium 30.37 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/8 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2 eggs (large)
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 teaspoons baking powder
- 10 1/2 oz dark chocolate
- 2/3 cup whole milk (or fresh liquid cream)
- red currants (or strawberries, for decoration)
Tools
- 6 Molds for soft tartlets
- Mixer or stand mixer
- Saucepan
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Preparation
Start by preparing the tartlet dough: with the help of a mixer, beat the eggs with the sugar for a few minutes.
Continue mixing, and add the oil and milk.
Then add the sifted flour mixed with the cocoa (also sifted) and the baking powder.
You will get a smooth, homogeneous, and fairly liquid mixture.
Distribute the dough into 6 silicone (or non-stick) tartlet molds. For safety, I recommend greasing them first with melted butter or a release agent. Do not fill them completely, leaving about half an inch from the edge for rising.
Place the molds on a flat baking tray and bake in a static oven at 340-350°F for about 15 minutes.
After the time has elapsed, let the tartlets cool slightly, invert them onto a plate, and let them cool completely.
In the meantime, prepare the chocolate ganache: chop the dark chocolate and heat the milk (or cream) without bringing it to a boil. Add the chocolate and stir over low heat until it has completely melted, it will take just a few minutes, then remove from the heat.
If desired, you can add a small piece of butter (off the heat) to make the cream shinier.
The ganache is ready, let it cool to room temperature, then distribute it on the tartlets.
Now decorate the surface with the red currants, previously washed and dried. If desired, add some mint leaves and dust with a little powdered sugar if you like.
The chocolate tartlets are ready, soft and very delicious!
Tips and Notes
With the same quantities, you can make a large tart (28 cm), still using the smart mold. In this case, bake it for 20-25 minutes at 355°F.
You can bake the tartlets the day before, to prevent them from drying too much I recommend covering them with plastic wrap.
You can fill the tartlets also with custard, orange cream, diplomat cream.
Instead of currants, you can add fresh strawberries or chopped nuts (hazelnuts, almonds, or pistachios).
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