Valentine’s Day is tomorrow and it is time to show your sweetie, your family, or your friends (Galentine’s Day is everything by the way) a sweet treat. If you love chocolate, then you will love this dessert.
Sidenote, this recipe looks and sounds fancy as fudge, but you can be fancy as fudge on a not so fancy budget. This dark chocolate crust, well just check out the recipe and see what I used to make it.
What? You can’t be serious! You used Oreo cookies (or for all of you Trader Joe fanatics like me, Joe-Joe’s) in this recipe. You are absolutely right, I used cookies for the crust.
I placed those cookies into a food processor and pulsed the living daylights out of them.
They became cookie dust, finely ground.
Added the ground cookies with melted butter and patted them together in a tart pan.
Chocolate chunks, sea salt, heavy cream, butter, and a splash of Grand Marnier for good measure.
Yes to this velvety smooth goodness!
Time to enjoy!
Alright, as one of my lovely Canadian friends always says, “allons-y”. So let’s go to this recipe.
Chocolate Ganache Tart
- 25 chocolate sandwich cookies (i.e. Oreo cookies, Joe-Joe’s, etc.)
- 4 tablespoons of melted butter
- 10 oz. semi-sweet chocolate chunks
- 1 cup heavy cream
- 1 tablespoon of softened butter
- 1 teaspoon Grand Marnier
- 1 teaspoon vanilla extract
- Sea salt to taste
- Berries (optional)
- Sea Salt (optional)
- For crust: in a food processor, add the cookies and blend until the texture is course and mealy, add the butter and make sure that it is well incorporated (it should look like rich soil).
- Press crust down into a 9-inch tart pan. Using a glass with a flat bottom, press down the crust so it is smooth on the bottom and even on the sides.
- Place crust into the fridge for at least an hour before filling.
- For the ganache filling: In a large bowl place the chocolate chunks with a dash of sea salt and set aside.
- Heat the cream, butter, and Grand Marnier in a small saucepan.When the cream mixture begins to simmer around the edge of the pan remove immediately from the heat.
- Pour the cream mixture over the chocolate and let it sit for 1-2 minutes.
- Stir mixture until smooth and velvety. Mix in vanilla.
- Pour mixture into your chilled tart crust and refrigerate for at least 2 hours or best overnight to set.
- When ready to serve, garnish with either berries or finish with sea salt. (I did both)
- Eat and enjoy!
Like always, leave a comment if you tried this recipe or like this recipe. I want you all to have a wonderful Valentine’s Day.
With peace and love,
The Shy Girl.