Because Chocolate is Always a Good Idea
November 11, 2016
DessertsRecipeParty Food
We fell in love with this moody, glam dinner party dreamed up by Ragan Wallake of Beauty in the Bite and Molly Schoneveld of This Yuppie Life as part of their ongoing dinner series. But that love reached new heights the second we caught wind of a tasty little dessert loaded with chocolate. The Dark Chocolate Rose Tart is equal parts pretty and delicious. Plus it makes for the sweetest ending to any of your holiday festivities. For more dessert ideas, click here.

Dark Chocolate Rose Tart


Serves 10-12



Ingredients


For the Tart:

2 cups chocolate flavored cookies or crackers, ground
1/3 cup cane sugar
11⁄2 sticks melted butter
11⁄4 cups heavy cream
10 oz bittersweet chocolate (75% cocoa) I prefer Ghirardelli chips
2 large eggs, beaten
3 tablespoons rose water (or rose water simple syrup)
dried rosebuds for garnish

For the Ganache:

4 tablespoons heavy cream
31⁄2 oz bittersweet chocolate (75% Cacao)
Preheat the oven to 350°F.

Directions


For the Tart:

  1. 1. In a medium bowl, stir together the ground cookies or crackers, sugar, and melted butter until completely combined.

  2. 2. Press the mixture into the bottom of a 10” tart pan and press evenly up the sides.


3. Bake in the preheated oven for 10 minutes.

4. Remove to a wire rack to cool.

5. Bring the 11⁄4 cups cream to a boil in a saucepan over medium to high heat.

6. Remove from the heat, add 10oz of chocolate, and stir until smooth.

7. Add the eggs and 1 tablespoon of hibiscus syrup and vigorously stir until completely combined.

8. Pour the chocolate mix into the tart shell and bake in the oven for 20 minutes.

9. Remove and cool completely.

For the Ganache:

1. To make the ganache, bring the cream to a boil.

2. Remove from the heat and add the remaining chocolate.

3. Stir until smooth then add the remaining 2 tablespoons hibiscus syrup and continue to stir until completely combined.

4. Pour the ganache over the tart and allow to set.

5. Plate each piece with a dried rosebud on top.

Tip:


I also grind a few into a pink powder and dust the top of the tart- an angular design like this one looks modern and stylish!
View as
Gallery
Photographer: Carla Choy | Food: Ragan Wallake | Black Plates: World Market | Decor: Molly Schoneveld | Flatware: Classic Party Rentals | Menu: A Modern Soiree