The rich, decadent ganache filling in Shortcut Chocolate Truffle Tart sits on a purchased cookie crust or I give you a shortcut to making your own cookie crust. No pie crust to roll out here!
This Valentines Day, spend less time in the kitchen and more time with your sweetheart. For Easter or the holidays, this easy make-ahead dessert is the way to go.
Strawberries are on sale EVERYWHERE the week of Valentines Day and Easter...and actually all through the summer.
Take advantage of the fresh fruit sales and serve it with whipped cream. Shortcut Chocolate Truffle Tart is intensely chocolate and indulgent. It was made for sharing, for sure.
Can I make my own Oreo cookie crust?
Yes. This tart is so easy, you don't even have to roll out a pie crust, just crush double stuf Oreo cookies in a food processor and press it into the pie plate and bake 7 minutes. Or, you can just pour the semi-sweet chocolate ganache filling into a store bought cookie crust.
Shortcut Chocolate Truffle Tart
- 1 12-oz package semi-sweet chocolate chips (2 cups)
- 1 1/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 6-oz chocolate cookie or graham cracker pie crust (Homemade tart crust recipe below)
- Sweetened Whipped Cream
- Strawberries, blueberries or sliced strawberries
- Place chocolate chips in a microwave-safe bowl and pour the whipping cream over the chips. Microwave on HIGH for 1 minute and 30 seconds. I have a 1200 watt microwave. Let it stand 1 minute. Stir until chocolate is melted and mixture is smooth. It might look like it will never get smooth but it will. If lumps persist, microwave an additional 20 seconds and stir until smooth. Stir in vanilla.
- Pour truffle filling into pie crust, spreading to the edges with the back of a spoon. Refrigerate 2 hours or until firm. If you are making this the day before, cover it after the filling firms up with aluminum foil that you have “tented” so it doesn’t touch the filling and leave marks.
- Serve with sweetened whipped cream, raspberries, blueberries or strawberries.