TWD: Chocolate Truffle Tartlets

I wish I had planned to throw an extravagant dinner party where I could have served these Chocolate Truffle Tartlets as the dessert. Or even have just had friends over for coffee or dessert.Instead, I had no plans for the day besides baking, so I curled up on with a blanket on my bedroom floor with a mug of Irish coffee and a decadent tartlet topped with whipped cream. Had it not been raining/snowing, I would have driven to deliver tartlets to friends. Instead, my co-workers will get to taste all the extras. They seem to be fans of my participation in the Tuesdays with Dorie project.

They may have taken all day, but these tartlets will be on a dinner party menu one day. (If I ever have people to entertain, of course. Or I could just make them for myself again.)

These tartlets are decadent, rich, fudgey, delicious, glad-I-worked-out-beforehand, oh so good. Studded with milk chocolate and white chocolate chips and chopped pecans, they are perfect for the homemade chocolate crusts.

It took me awhile to find the right type of pans. The recipe calls for 4 1/2 inch tartlet pans with removable bottoms. At a glorious kitchen store in downtown Fredericksburg that has all sorts of fun kitchen gadgets that I want to one day (soon) fill my drawers and cupboards with, I found individual tart pans that are 4 inches with removable bottoms. Works for me. I ended up with extra dough and filling, enough to make two more tarts beyond the six the recipe yielded.

Nothing in the recipe itself was too hard: Make a basic butter pie crust dough with cocoa added. I had to use the heel of my palm to “smear” the dough together because it was so crumbly. My mom used a food processor, but said she still had to do this part on the counter; she also had to add extra ice water. Roll out circles for the tart pans, pressing the dough back together when it came apart. Bake and cool. Melt bittersweet chocolate and butter in an improvised double boiler. Add to well-beaten egg yolks and sugar and vanilla. Mix in chips and nuts. Bake until the filling is set. Enjoy with whipped cream! (The reason it took so long was because each step seems to require cooling or refrigeration.)

Flour and cocoa are mixed with cold butter. Then you add ice water and an egg yolk. After that, I "smeared" it onto the countertop with my hand. That seemed to get the butter pieces and other ingredients to come together.

At least after being refrigerated the dough is nice and smooth.

None of my circles of dough settled nicely into the pans, so I had to piece the dough together when it ripped, which happened frequently.

Mom, how about a real double boiler instead of my improvised bowl and pot? While you're at it, maybe we should just go shopping together at the kichen store 🙂

You had to mix the eight egg yolks with sugar until it was quite creamy. Then you fold about a half cup in with the chocolate to lighten it up. Pour that back into the egg-sugar mixture and fold it together.

Here's my mom's mixture of egg and chocolate. What's not to like: egg yolks, sugar, chocolate and butter!

My mom used biscotti in her filling, along with the milk and white chocolate chips. She says she'd prefer nuts and just milk chocolate next time.

I was too focused on getting my first taste to take a nice photograph. And I had to make sure I had plenty of whipped cream! You need it to cut down on some of the richness of the chocolate, otherwise it may be too overwhelming.

My mom had the same idea with whipped cream!

Here’s what my mom said about her tartlets, which she made when my grandma was in town for the week: “You know, I didn’t think I was going to like these but they were delicious, especially warm from the oven.  I ended up doing the biscotti but I think I would have preferred nuts and if I did it again I’d skip the white chocolate chunks, but these are personal preferences.  Your dad and Grandma Gloria really liked them.  If I was going to make them for company, I think I’d have everything ready and bake them while we were eating dinner to serve them slightly warm.  After sitting in the fridge I brought them to room temp and they were like eating fudge.  I really liked the gooey deliciousness when they were warm!”

To get the recipe, visit these blogs: A Whisk and a Spoon, Good Eats and Sweet Treats, Spike Bakes and Cookbookhabit.

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7 thoughts on “TWD: Chocolate Truffle Tartlets

  1. Saira says:

    Lovely Tarts … !!! I just love the tall whipped cream on the top !!! looking forward to your next TWD post … Happy Baking !!!!

  2. Lola says:

    Looks like yours and your mom’s turned out great! I couldn’t find my tartlet pans so I went with one large tart. Delicious at any size! I agree, perfect dinner party desert!

  3. Kim says:

    I agree…such a nice dessert for company! We gave a few away to friends 🙂

    • katiethisdell says:

      I took the rest to coworkers, cut into quarters so they were nice cookie-sized pieces. My newsroom is certainly appreciative of the TWD project!

  4. Cher says:

    I have a double boiler that looks a lot like that 🙂 Hey, it works and I can save my cupboard space for other pots.
    Nice work!

  5. […] into, a cakey version of your favorite holiday chocolate truffle, or bite-size overwhelmingly chocolate tartlets. They’re a cookie solely in name and […]

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