No-bake Chocolate Truffle Tart

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   I used these cubed chocolates.

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   It will be too sweet if you use milk chocolate.

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   Use bitter chocolate if you like it slightly sweet!

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   Use one pack (44 pieces) of cubed chocolate.

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   If you are using chocolate bars, use about 4 bars.

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   These biscuits are sold in the 100 yen shop.

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   It weighs 120 g.

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   Make a 1 cm cut into the biscuit bag, to remove the air.

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   Tape it back together and crush the biscuits finely with a rolling pin.

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    Microwave the butter for 20-30 seconds to melt it.

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    (adjust the time accordingly.)

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    Open up the biscuit bag, and pour in the melted butter.

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    Mix together very well.

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    Line the sides of a springform pan with parchment paper, and press in the mixture from Step 6.

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    (you do not have to line parchment paper on the bottom.)

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    Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.

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    Chop the chocolate roughly to make it easier to melt, and put it in a bowl.

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    Put heavy cream in a pan and simmer.

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    When the heavy cream has warmed up, immediately pour it in the chocolate.

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    (The pieces of chocolate melted even though I did not chop them.)

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    Immerse the chocolate so that you do not see it, and wait for about 30 seconds to 1 minutes without stirring.

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    (This is to heat up the core of the chocolate before mixing.)

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    Try not create bubbles and stir gently to melt the chocolate.

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    (It will be difficult to stir at the beginning, but continue stirring.

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    Place the bowl on a double boiler if the chocolate has difficulty melting.)

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    It will become shiny when everything is mixed evenly, so continue mixing until it becomes shiny.

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    (Be careful not to create bubbles!)

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    You can also add a little bit of your favorite liqueur if you like !

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    Attention: Make sure to keep about 150 g of Step 13 for decoration in another bowl when it is ready.

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    Make sure to mix the batter well in Step 13, because if you don't it mix well, it might not stiffen.

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    Pour Step 13 into the cake pan from Step 8 and chill in the refrigerator to firm up.

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    (Let it chill until the evening if you made it in the morning, and let it chill overnight if you made it in the evening.)

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    Take it out of the mold when the chocolate truffles has hardened.

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    You can also say that it is already ready at this point!

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    Or you can sprinkle cocoa powder on the surface.

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    In that case, don't keep some of the chocolate mixture for decoration in Step 14 and pour all of the mixture into the cake pan to let it all harden.

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    If you kept some of the chocolate mixture from Step 14, keep it in the refrigerator.

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    Mix it with a rubber spatula, then it will be ready to put in the pastry bag.

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    After taking removing the sides of the pan and the parchment paper, slightly mark the cake where you are going to cut it before eating using a knife.

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    (This process is to make it easier to know where to squeeze out the chocolate mixture in the next step.)

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    This time, I used a round tip which is about 5 mm to squeeze out the chocolate mixture from Step 17, and made a heart shape.

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    (Save any of the chocolate mixture remaining after decorating.)

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    Sprinkle cocoa powder using a tea strainer.

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    Slightly warm up the chocolate mixture remaining from Step 19 to make it creamy.

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    (Be careful not to burn it.

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    You can heat it up quickly over direct heat.

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    You can also warm it up with a double boiler).

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    Pour the mixture from Step 21 into the middle of the heart shape using a spoon.

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    The thickness of the tart when it is ready is pretty thin, so if you want to make it thicker, use more chocolate and heavy cream, or use a smaller cake pan.

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    You can even mould this tart in a milk carton.

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    I recommend the baked tart.

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    The baked type tart is more difficult to melt than the chocolate truffle tart, so I recommend it if you are going to take it somewhere on a hot day.

* Per serving · 4 servings · Values may vary.

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