Sunday Dinner

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Roasted Mushrooms Persillade
Bibb Lettuce Salad with Bacon and Croutons

Chocolate Kahlúa Glazed Chocolate Truffle Tart

After a week of the blahs, I knew I wanted some comfort food for Sunday dinner.  For me, that is roast chicken, potatoes, and something chocolate for dessert-- my three favorite food groups.

Consisting of three layers of chocolate, this dessert will surely satisfy any chocolate craving.  The crust is made from chocolate cookie wafers.  The truffle-like filling is rich and creamy, but not too to heavy.  The shiny chocolate glaze then pushes the whole package into chocolate heaven. 

 I added espresso powder to the filling to enhance the chocolate flavor.  Keeping with the chocolate/coffee combination, I added Kahlúa to the chocolate glaze in lieu of water.  Piped whipped cream rosettes and chocolate covered coffee beans make for a pretty presentation.

Chocolate Kahlúa Glazed Chocolate Truffle Tart
serves 8-10

*Note- the tart can be made without the glaze one day ahead and refrigerated.  Bring to room temperature before glazing

For the Crust
24 chocolate Nabisco wafers, finely ground
6 Tablespoons unsalted butter, melted
1/4 cup granulated sugar

For the Filling
1 1/4 cups heavy cream
9 ounces semisweet chocolate, chopped
2 extra large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
1/4 teaspoon kosher salt

For the Glaze
2 Tablespoons heavy cream
1 3/4 ounces semisweet chocolate
1 teaspoon light corn syrup
1 Tablespoon Kahlúa or other coffee liqueur

For the Garnish
Lightly sweetened whipped cream
Chocolate covered coffee beans

For the Crust
Preheat the oven to 350° F.  In a medium bowl, stir together the wafer crumbs, butter, and sugar until moistened.  Press evenly onto the bottom and up the sides of a a 9-inch fluted tart pan with removable bottom.  Place the tart pan on a baking sheet and bake until firm, about 10 minutes.  Cool on a rack for 15-20 minutes.

For the Filling
In a small saucepan, bring the cream to a boil.  Place the chocolate in a medium sized bowl and pour the heavy cream over the chocolate; let stand for 5 minutes.  Gently stir the mixture until smooth.  In a separate bowl, whisk together the eggs, vanilla, espresso powder, and salt.  Stir the egg mixture into the chocolate mixture.

Pour the filling into the cooled crust.  Bake until the filling is set about 3 inches from edge, but the center should still be wobbly, about 20-25 minutes.  (The filling will continue to set as it cools).  Cool completely in the pan on a rack for at least 1 hour.

For the Glaze
In a small saucepan, bring the cream to a boil.  Add the chocolate and stir until smooth.  Stir in the corn syrup and the Kahlúa.  

Pour the glaze onto the cooled tart, tilting and rotating so the glaze evenly coats the top.  Allow the tart to stand until the glaze is set, about 1 hour.  Garnish with rosettes of whipped cream and chocolate covered coffee beans.  Enjoy!

Source: Gourmet, September 2008


  1. What I wouldn't give right now to be your neighbor!!!

  2. Nicole, this is beautiful and looks amazingly delicious! I love the espresso and chocolate combination - delish! You always have such pretty whipped cream, too, mine always collapses - what kind do you use?

  3. This looks absolutely gorgeous! I haven't made a tart for a long time and I think I should start with this....I'm literally slobbering here!

  4. This is a stunning looking cake
    I would really loooooooooooooove a slice or two :)


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