To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
Pour into prepared shell.
Chill at least 2 hours.
Serve cold with soft whipped cream.
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
eat and stir in white chocolate until melted and smooth.
COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
Please see note in my Chocolate Tart Dough recipe regarding this step
00b0F.
Stir 7 oz chocolate and heavy cream in a
o a greased 10 inch tart pan. Lightly press into the
n a 9 inch springform tart pan, pressing any excess dough
o make the truffle icing, put the chocolate and butter in
n another glass bowl, heat chocolate chips, cream and butter in
00b0F. Spray 9-inch diameter tart pan with removable bottom with
n the oven.
Place chocolate in a large mixing bowl
4 x 5-inch rectangular tart pan with removable bottom. Roll
In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.
/2 inch loose-bottomed tart pan. Sift 2 1/4
n 8 inch round fluted tart pan with removable bottom. Place
arger than an 8-inch tart tin. Peel off the top
For the Chocolate Pate Sucree-----------.
Place