Best 7 Triple Chocolate Tart With Boozy Whipped Cream Recipes

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CHOCOLATE TART WITH COCOA WHIPPED CREAM



Chocolate Tart with Cocoa Whipped Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

30 chocolate wafer cookies (about 6 ounces)
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 1/2 cups milk
4 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
1 cup cold heavy cream
3 tablespoons confectioners' sugar
Chocolate sprinkles, for topping

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.
  • Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
  • Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM



Triple Chocolate Tart with Boozy Whipped Cream image

Provided by Kay Chun

Categories     Beer     Bourbon     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Mardi Gras     Kentucky Derby     Father's Day     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) tart

Number Of Ingredients 23

For crust:
1/2 cup unsalted roasted almonds (see Cooks' Notes)
15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)
2 tablespoons packed light brown sugar
5 tablespoons unsalted butter, melted
For filling:
1 cup whole milk
1/2 cup heavy cream
1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
2 tablespoons packed light brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped
1/2 teaspoon pure vanilla extract
For cream topping:
1 cup chilled heavy cream
2 tablespoons bourbon
2 teaspoons sugar
1/4 teaspoon pure vanilla extract
Equipment:
9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan
Accompaniment:
Chocolate shavings or cocoa powder, optional

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
  • Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
  • Bake until set, 15 minutes. Cool on a rack 1 hour.
  • Make filling:
  • Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
  • Remove from heat and whisk in chopped chocolate and vanilla until smooth.
  • Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
  • Make cream topping:
  • Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
  • Garnish with chocolate shavings or dust with cocoa powder, if desired.

TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
2 cups fresh raspberries
¼ cup white chocolate chips (such as Ghirardelli®)
1 teaspoon vegetable oil, divided
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
  • Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
  • Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
  • Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

TRIPLE CHOCOLATE TART



Triple Chocolate Tart image

Make and share this Triple Chocolate Tart recipe from Food.com.

Provided by Chris from Kansas

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

30 chocolate wafer cookies
1/3 cup melted butter
2 tablespoons sugar
6 ounces semisweet chocolate, chopped
2/3 cup heavy cream
2 1/2 cups cold milk
2 envelopes whipped dessert topping mix
1 teaspoon vanilla
2 (3 ounce) packages chocolate flavor instant pudding and pie filling mix
chocolate curls (to garnish) (optional)

Steps:

  • Crust: Combine cookies and sugar in food processor.
  • Pulse until cookies are finely crushed.
  • Add melted butter in stream and process until crust is evenly moistened and begins to come together.
  • Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
  • Filling: Place chocolate in bowl.
  • Heat cream in medium-size saucepan just until simmering.
  • Pour over chocolate; let stand 2 minutes.
  • Stir until smooth.
  • Pour into bottom of prepared crust.
  • Refrigerate 30 minutes or freeze 10 minutes, until firm.
  • Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
  • Stir in vanilla.
  • Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
  • Spread into tart shell, swirling top decoratively, if desired.
  • Refrigerate 30 minutes or until firm to the touch.
  • Garnish with chocolate curls.

Nutrition Facts : Calories 322.3, Fat 21.7, SaturatedFat 12.8, Cholesterol 39.1, Sodium 360.8, Carbohydrate 32.5, Fiber 3.4, Sugar 14.1, Protein 5.1

TRIPLE CHOCOLATE TARTS RECIPE BY TASTY



Triple Chocolate Tarts Recipe by Tasty image

Here's what you need: pie crust, sugar, cornstarch, salt, whole milk, whole egg yolks, butter, vanilla extract, dark chocolate, bittersweet chocolate, white chocolate, raspberry, fresh mint

Provided by Matthew Johnson

Categories     Desserts

Yield 2 servings

Number Of Ingredients 13

1 pie crust
1 cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup whole milk
2 whole egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
2 oz dark chocolate, finely chopped
2 oz bittersweet chocolate, finely chopped
1 oz white chocolate, finely chopped
raspberry
fresh mint

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Roll out a circle of pie dough and cut in half. Press the dough into two small tart tins, and remove any excess dough. Use a fork to prick the base of the pie dough.
  • Bake in the oven for 20 minutes at 425˚F (220˚C), or until the tart is golden brown. Remove from the oven and cool completely.
  • Add the sugar, cornstarch, and salt in a medium saucepan over medium heat, and whisk to combine.
  • Pour in milk and egg yolks and whisk, until the mixture just barely comes to a boil and becomes thick like pudding, about 6-8 minutes.
  • Stir in the butter and vanilla, and remove the saucepan from the heat.
  • In three separate microwave-safe bowls, melt each of the chocolates by microwaving for intervals of 15 seconds, stirring until smooth.
  • Pour the pudding into each of the separate bowls of melted chocolate. Stir until they are well combined and silky.
  • Spoon many small dollops of each chocolate pudding into the pie crust. Make any design you would like with a toothpick. Chill in the fridge for 2 hours, until set.
  • Garnish with fresh fruit, or mint
  • Enjoy!

CHOCOLATE CREAM TART



Chocolate Cream Tart image

You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

8 ounces chocolate wafers (35 wafers), broken into pieces
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
Pinch of coarse salt
1 teaspoon pure vanilla extract or bourbon
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
Chocolate curls, for garnish

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
  • Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
  • Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
  • Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

TRIPLE CHOCOLATE MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • To achieve the perfect tart crust, work quickly to prevent the butter from melting and becoming oily. Use chilled butter and flour, and avoid overworking the dough.
  • After pouring the chocolate ganache into the tart crust, chill it in the refrigerator for at least 2 hours or overnight. This allows the ganache to set and firm up, resulting in a smooth and creamy texture.
  • To ensure the boozy whipped cream is light and fluffy, use chilled heavy cream and beat it until soft peaks form. Gradually add the powdered sugar and liqueur while continuing to beat until stiff peaks form.
  • When slicing the tart, use a sharp knife and wipe it clean between each slice. This prevents the chocolate from sticking to the knife and ensures clean, even slices.
  • For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%. You can also experiment with different types of chocolate, such as bittersweet, semisweet, or milk chocolate, to create variations in flavor.

Conclusion:

The Triple Chocolate Tart with Boozy Whipped Cream is a decadent and sophisticated dessert that is sure to impress your guests. With its rich chocolate flavor, creamy ganache filling, and boozy whipped cream topping, this tart is the perfect ending to a special meal. Whether you're celebrating a birthday, anniversary, or simply want to indulge in a delicious treat, this tart is sure to satisfy your sweet tooth.

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