For this recipe you’ll need a springform pan. And heavy cream. So, sooo much heavy cream.
· 1 cup graham cracker crumbs
· 1/4 cup sweetened cocoa powder
· 1/2 cup sugar
· 1/4 cup butter, softened to room temperature
· 16 ounces bittersweet chocolate
· 1 ½ cups heavy cream
· ½ t vanilla
White Chocolate Layer
· 16 ounces white chocolate
· 3 cups heavy cream, separated
· 2 t unflavored gelatin powder
· 2 T water
· 1 t vanilla
DirectionsWe’re going to make this in layers. And overall we’re going to use a TON of chocolate.
First the crust – put all the crust ingredients into a bowl and mix until they’re well combined. Pour this mixture into the springform pan and press into the bottom and a little up the sides (maybe a half inch) with your fingers.
Bake the crust at 350 for 5 minutes and then cool it on a wire rack.
Next the chocolate layer. Pour the chocolate, heavy cream and vanilla into a saucepan and melt the chocolate over a low heat – no need to rush this, just make sure to stir pretty frequently.
When it looks like the chocolate is almost all melted (but not quite) take it off the heat and continue stirring until you’re fully melted. Hint – you probably want to break up the chocolate before you start heating it…more surface area means it will melt faster and you won’t be stuck with big unmelted chunks.
Pour the chocolate mixture into the pan, over the crust. Chill this in the fridge until it’s firm – maybe an hour.
While the chocolate is chilling, time to make the white chocolate layer. The other layers were easy – this one isn’t too too hard but it is quite a bit more work.
Melt the white chocolate in 1 cup of the heavy cream. Again, do this over a low flame, stirring often, and you will want to break up the white chocolate before you put it in the pot. Take it out when almost all the white chocolate is melted and continue to stir until it is completely melted. Put this to the side.
Mix the gelatin and water in a small heat-resistant bowl (something you can put in very hot water later). Make sure they’re combined fully and let it sit for 5 minutes for the gelatin to start to harden (but does not completely).
After 5 minutes put the bowl in a saucepan that has enough water in it to go about halfway up the bowl and heat until the water is just under a simmer, so not quite making bubbles. Heat the bowl for about 4 minutes in this water, until the gelatin is totally dissolved. Take the pan off the heat but leave the gelatin in the hot water until you’re ready to use it.
Take the remaining 2 cups of heavy cream, add the vanilla and whip it with your hand mixer until it starts to form peaks.
Next, take the white chocolate mixture, add that to the bowl and whip that on low until well combined. Finally, take the gelatin mixture and add that to the bowl and whip that, once again until it’s well combined.
Take your pan out of the fridge and pour/spoon the white chocolate mixture on top. When you’re done, refrigerate this – you’ll need to do that overnight (at least 8 hours).
When you’re ready to serve it, remove the sides of the springform pan and cut! If you find that the tart is sticking to the sides, take a knife and run it along the inside edge of the springform before you remove it.
This is really good, and looks kinda super fancy!
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