If there is one habit I have remained faithful to my entire life, it is that of eating chocolate. Every single day.
The only thing that has changed is the type of chocolate.
So when I saw a one-pound bar of Callebaut here at the local supermarket in Beirut, it was a no-brainer. Out of the shelf and into my shopping cart.
An easy dessert, because every component takes less than 10 minutes to make and can be frozen separately. The crust is a straightforward sablé cookie crust, made in seconds in the food processor; the ganache can be frozen up to two months ahead and reheated in the microwave or simply at room temperature.
Make a tarte or bars depending on how many people you are serving.
- For the crust:
- 1 egg
- 2 cups of flour
- 3/4 cup of butter (150 g or about 6 ounces)
- 1/2 cup of powdered sugar
- one or more tablespoons of cold milk or cream
- 1 teaspoon of vanilla (or a dash of vanilla powder, optional)
- dash of salt
- 1 1/4 cups of cream
- 14 ounces of bittersweet chocolate
- 1 tablespoon of liqueur (optional)
Garnishes: walnuts or other nuts
- Place the flour, salt and powdered sugar in the bowl of the food processor (or mixer); process a few seconds to mix. Add the softened butter and mix a few seconds more; add the egg and mix a few more seconds with the vanilla. If needed, add one or more tablespoons of cold milk or cream, starting with one tablespoon, until the dough starts to clump in the food processor.
- Gather the dough out on a piece of plastic wrap or foil; make a compact ball and refrigerate the dough for one hour or overnight. When ready to roll, butter and flour a pan, place a piece of parchment paper on the bottom of it. Spread the dough on it by rolling it out first on a large piece of wax paper and bake in a preheated oven at 350F for about 15 to 20 minutes until crisp and golden. Let it cool.
- Heat the cream until the edges bubble up. Add the chocolate cut in pieces and turn off the heat; let the chocolate melt slowly, stirring it a bit from time to time. Add liqueur at this point if you wish. The mixture should be creamy and smooth.
- Gather the ganache and let it cool. If prepared ahead, wrap it well in plastic wrap and foil and freeze it. Defrost by letting it sit at room temperature and (or) heating it gently in the microwave.
- Spread it on the crust. Refrigerate the tarte to firm up the ganache, decorate with walnuts if desired.
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