At Robin and Dave’s wedding a few weeks back I had the most delicious thing. A chocolate covered cherry. Now, I’m not talking about those sickening sweet chocolate covered cherries that come in heart shaped boxes around Valentine’s day (even just thinking about them makes me want to gag). This was a perfectly picked fresh sweet cherry that had been dipped in chocolate. I am usually fairly cherry-averse (I think because of those aforementioned confections in the heart-shaped boxes) but this simple bite has changed my mind.
It’s a sexy flavor combination and rich in texture. It’s been hard to think about anything else since and I’ve been itching to make a dessert centered around cherries and chocolate. Hence, the Cherry Chocolate Truffle Tartlets.
Let me explain: a chocolate-almond crust with a chocolate truffle filling, glazed with a chocolate ganache and topped with a pile of sweet succulent cherries. I am drooling just thinking about it. It’s dishes like this (among other things) that make me wish Scott wasn’t over a thousand miles away. It’s a dish best suited to be eaten in the company of your love. Preferably with a bottle of wine.
Cherry Chocolate Truffle Tartlets
Inspired by Gourmet, June 1996makes 2 ********** Chocolate-almond Crust 1/4 cup flour 2 tablespoons powdered sugar 1 1/2 tablespoons cocoa powder pinch of salt pinch of baking soda 1/4 cup ground almonds 2 tablespoons butter, chilled 3 teaspoons ice-cold water Chocolate Filling 1/2 cup heavy cream, divided 2 ounces semi-sweet chocolate 1 cup sweet cherries, halved and pitted 1 tablespoon granulated sugar **********
Combine flour, sugar, cocoa powder, salt, baking soda and almonds in food processor. Pulse to bring together.
Add butter and pulse until dough resembles cornmeal. Transfer to a small mixing bowl and add water. Using hands, mix until dough comes together, adding more water if too dry or more flour if too sticky. Divide dough in half, and flatten into a small disk. Wrap in plastic and chill for at least half and hour.
Once chilled, roll out dough and transfer to a 3 1/2 inch tartlet pan, pressing dough into all of the nooks and cranies. Pierce dough with a fork. Bake at 375º covered in aluminum for 10 minutes and then remove foil and bake for 5 minutes more – the dough should no longer be shiny.
In a small saucepan, heat 1/4 cup heavy cream, until steam starts to rise. Take off heat and whisk in chocolate until smooth. Transfer 2/3 of the mixture to a small mixing bowl (reserving the rest of the ganache for glazing the tartlets) and stir in an additional 1 1/2 tablespoons of heavy cream. Chill for at least an hour.
Whisk remaining heavy cream until stiff peaks form. Fold into chilled chocolate filling.
Distribute filling among chocolate crusts. Spread reserved ganache over the top. Toss halved cherries with the granulated sugar and pile on top of the ganache. Serve chilled or at room temperature.