Nobake Chocolate Truffle Tart 2 Canadian recipe Simple- LateChef.com
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Canadian Recipe

Dessert

Serves 1
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Short Description

When the heavy cream has warmed up, immediat Immerse the chocolate so that you do not see it, and wait for about 30 seconds to 1 minutes without stirring. (This is to heat up the core of the chocolate before mixing.) Try not create bubbles and stir gently to melt the chocolate. (It will be difficult to stir at the beginning, but continue stirring. Place the bowl on a double boiler if the chocolate has difficulty melting.) It will become shiny w At Pour Step 13 into the cake pan from Step 8 and chill in the refrigerator to firm up. (Let it chill until the evening if you made it in Take it out of the mold After taking removing th This time, I used a round tip which is about 5 mm to squeeze out the chocolate mixture from St Sprinkle cocoa pow Slightly warm up the chocolate mixture remaining from Step 19 to make it creamy. (Be careful not to burn it. You c Pour the mixture from Step 21 into the middle of the heart shape using a spoon. 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. You can even mould this tart in a milk carton. I recommend the baked tart. 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.


Ingredients


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