Featured Foodie Friday: The Cultural Dish
It is Friday (again already!?) and that means time to feature another fellow foodie! This week we have Elyse from The Cultural Dish. Elyse is a great baker and chef; she is always posting unique dessert ideas that I love! Hopefully you all have gotten over your food coma from Thanksgiving and are ready for some December sweets! With that, I give you Elyse:
Chocolate Ganache Tart w/ Hazelnut Crumbles from The Cultural Dish
Hello! My name is Elyse and I am a 23 year-old graduate student who loves to travel, bake, and eat! By day I am a student and study abroad advisor at a college, but by night, rather then catching up on my coursework, I blog about the various dishes that I made. I created my blog, The Cultural Dish, a little over a year ago and never imagined that it would actually take off or that I would get to meet, chat, and share recipes with so many wonderful people! There is just nothing like sharing your passion with others and seeing the vast number of people who feel the same way!
As much as I love Thanksgiving and all of the entrees and desserts associated with the holiday, I needed a change of pace. Don’t get me wrong, I’m not sure if I will ever get sick of pumpkin or pecan pie, but I just needed something different after a month long binge of pumpkin! Therefore, since I am a chocolate fanatic, I decided to go with a chocolate ganache tart topped with toasted hazelnuts. This tart is extremely simple to make, but don’t worry, it is nothing short of extreme deliciousness!
Chocolate Ganache Tart w/ Hazelnut Crumble
- 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
- 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!
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.
Thanks so much Elyse! This looks like a recipe I will be trying for Christmas! If you or somebody you know would like to be a part of this new tradition please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!
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