Chocolate Cream Dessert Tartlet

chocolate cream dessert tartlet 2000 600
AuthorCategory

This recipe is for a super delicious dessert tartlet made of chocolate and cream - without any baking.

chocolate cream dessert tartlet 2000 600
Yields6 Servings
Prep Time40 mins
 100 grams of chocolate, bittersweet
 1 packet of orange peel
 200 grams of cream
 30 grams of butter
 60 grams of butter biscuits
1

First you need to melt the bittersweet chocolate in a warm water bath.

2

Once the chocolate is melted, stir in the orange zest.

3

Then allow to cool briefly.

4

Meanwhile, whip the cream until stiff.

5

Fold the cream in the chilled, still smooth chocolate.

6

Rinse the six molds with cold water.

7

Fill in the chocolate cream and flatten it.

8

Put in the freezer for about 20 minutes.

9

Melt the butter and allow to cool down a bit.

10

Now crumble the butter biscuits with a dough roll.

11

Stir the soft butter with the biscuits.

12

Spread the biscuit evenly over the chocolate cream and firm down a bit.

13

Put it back in the freezer for another 30 minutes.

14

With a sharp knife, carefully loosen each tartlet from the edge of mold.

15

Then put the molds into hot water for a very short time.

16

Turn out each tart on a separate plate.

17

Garnish the tartlets with chocolate rasps and serve.

Ingredients

 100 grams of chocolate, bittersweet
 1 packet of orange peel
 200 grams of cream
 30 grams of butter
 60 grams of butter biscuits

Directions

1

First you need to melt the bittersweet chocolate in a warm water bath.

2

Once the chocolate is melted, stir in the orange zest.

3

Then allow to cool briefly.

4

Meanwhile, whip the cream until stiff.

5

Fold the cream in the chilled, still smooth chocolate.

6

Rinse the six molds with cold water.

7

Fill in the chocolate cream and flatten it.

8

Put in the freezer for about 20 minutes.

9

Melt the butter and allow to cool down a bit.

10

Now crumble the butter biscuits with a dough roll.

11

Stir the soft butter with the biscuits.

12

Spread the biscuit evenly over the chocolate cream and firm down a bit.

13

Put it back in the freezer for another 30 minutes.

14

With a sharp knife, carefully loosen each tartlet from the edge of mold.

15

Then put the molds into hot water for a very short time.

16

Turn out each tart on a separate plate.

17

Garnish the tartlets with chocolate rasps and serve.

Chocolate Cream Dessert Tartlet
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