Chocolate Truffle Tarts to Celebrate recipe



With this Chocolate Truffle Tarts to Celebrate recipe you can make 8 mini tarts or one large tart. It's so delicious and tasty, just mouth melting. I hope you like it.

 Ingredients:

  • 350g oreo biscuits
  • 50g butter, melted
  • for the filling
  • 375ml (1.5 cups) cream
  • 300g dark chocolate, chopped (you could also use 200g dark (70%) and 100g milk chocolate)
  • 5ml vanilla extract
  • 2 extra-large eggs (I use free-range)
  • for the glaze
  • 100g dark chocolate
  • 30ml cream
  • 30ml honey/corn syrup
  • 30ml boiling water
  • to serve
  • raspberries
Directions:

  •  Pre-heat the oven to 180°c and grease 8 mini tart cases or one large tart case.
  • To make the crust, crush the oreo biscuits in a food processor until they are very fine.
  • Add the melted butter and blend until the crumbs resemble damp sand.
  • Press the crust into the tart cases and place on a large baking sheet.
  • Place in the oven and bake for 10 minutes.
  • Remove from the oven and allow to cool slightly.
  • To make the filling. Bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  • Add the vanilla extract and stir.
  • Beat in the eggs and mix well.
  • Pour the filling into the tart cases (I pour the filling through a sieve). Place the tart in the oven and allow to bake for 7-10 minutes until the edges are firm but the centre is still wobbly (it will continue setting as it cools).
  • Remove from the oven and allow to cool.
  • To make the glaze, heat the chocolate and cream together and stir until the chocolate is melted.
  • Add the honey/corn syrup and boiling water and stir until well combined.
  • Pour the glaze over the tarts and swirl to coat.
  • Place the tarts in the fridge for an hour before serving.
  • Serve with fresh raspberries.




Spumoni Trifle recipe



Ingredients and directions:
  • 1 recipe of this chocolate cake (or your favorite cake mix, store-bought pound cake, etc.), cut into cubes
  • 2 pints of any any ice cream that strikes your fancy (I would choose 2  different flavors), softened slightly
  • Hot Fudge, Chocolate Syrup, Whipped Cream (or whatever topping you want)


1) In a standard loaf pan (or 6-inch cake pan, small round bowl, or whatever shape you want your trifle to be in), spread 1 of your pints of ice cream. Top with half of your cake cubes, pressing them slightly into the ice cream. Place in the freezer for about 30 minutes to firm up. Then spread on your other pint of ice cream. Top with the other half of your cake cubes, pressing in slightly. Freeze for about an hour or so. Flip over your pan onto a serving plate to release trifle* and top with chocolate syrup, whipped cream, etc. Serve immediately.

* Tip for getting it out of the pan: fill the bottom of your sink with a little hot water. Place your pan in the water (just letting it cover the bottom and a little up the sides- you don't want water in your trifle). Hold it in there for maybe like 20 seconds and then flip the pan upside down onto your serving tray. If it still sticks, place back into the hot water for another few seconds. This process warms up the ice cream a little making it easier to slide out. *


Chocolate Chip Cookie Cake recipe


This is such an easy recipe to work with. No crazy ingredients and a very straightforward method. It’s got a thick dough, so it takes a little work to spread it out in the pan, but nothing difficult. My kids are crazy about it. I hope you like it.


Ingredients

Cookie Cake
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks


Vanilla Buttercream
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp water

Instructions

Cookie Cake
  • Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  • Mix in egg and vanilla extract.
  • With the mixer on low speed, add flour, cornstarch, baking soda and salt.
  • Stir in chocolate chips. Dough will be thick.
  • Chill for at least 30 minutes or overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Place parchment paper into the bottom of your cake pan to help the cookie not stick.
  • Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  • Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.


Vanilla Buttercream
  • Beat the shortening and butter until smooth.
  • Slowly add 3 cups of powdered sugar. Mix until combined.
  • Mix in the vanilla extract and 1 tbsp water.
  • Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.