Chocolate Ganache Tart w/ Hazelnut Crumble
Ingredients
- 2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
- 1 12oz bag semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp butter
- toasted hazelnuts optional
Instructions
- Preheat oven to 350F.
- Assemble the crust by mixing together the graham cracker crumbs, sugar, and 1 stick melted butter. The crumbs should start to look and feel like wet sand.
- In a 9-inch fluted tart pan, evenly spread out the graham cracker so that the bottom and sides of the pan are completely covered.
- Bake in the oven for 10-15 minutes to allow the crust to set. Remove from the oven and set aside.
- Meanwhile, to make the ganache filling, pour the heavy cream in a saucepan and bring to a boil. Once boiling, remove from heat and pour over the chocolate chips and butter in a bowl.
- Whisk together until the chocolate chips and butter are completely melted and combined.
- Pour the ganache into the prepared crust and let chill in the fridge for at least one hour.
- Top it off with some toasted hazelnuts, cut out a slice, and dig in! I hope you enjoy!
Notes
Optional: You can also use a tart dough instead of a graham cracker crumb crust if you prefer.
For a lighter filling, you can create a chocolate mousse. If you would like to make the chocolate mousse filling, once you have made the ganache, set it aside. In a separate bowl, beat one cup heavy cream until stiff peaks form. Mix in 1 to 2 tablespoons of confectionary sugar. Carefully fold the whipped cream mixture into the ganache filling to create a chocolate mousse. Pour the mousse into the prepared piecrust and let chill in the refrigerator until set.
For a lighter filling, you can create a chocolate mousse. If you would like to make the chocolate mousse filling, once you have made the ganache, set it aside. In a separate bowl, beat one cup heavy cream until stiff peaks form. Mix in 1 to 2 tablespoons of confectionary sugar. Carefully fold the whipped cream mixture into the ganache filling to create a chocolate mousse. Pour the mousse into the prepared piecrust and let chill in the refrigerator until set.