Today’s Tuesdays With Dorie post is the ever-so-decadent Chocolate Truffle Tartlets, made with three different types of chocolate! This is a celebration dessert, which is why I made these last month for my parent’s anniversary. They paired very well with the dessert wine I bought in New Jersey (red wine with undertone of cherry), but coffee would be perfect as well.
Since I knew my parents were visiting for the weekend, I split the baking into several time frames. One evening I made the dough. The next morning, I shaped the dough into the pans. Later that same evening, I made the filling and baked them.
The only trouble I ran into was rolling the dough. I couldn’t roll it too well into one piece, so I took chunks and patched everything together in the pans.
Unless I know I’m going to feed a crowd or purposely have extras for work, I always scale down the recipes. Originally, this recipe made six tartlets. I had four pans, so after doing some math, I scaled the recipe down to four (with some dough leftover since you can’t really cut down an egg). I’m not going to post the actual recipe, but here are the measurements for four tartlets:
3 Tbsp butter
4 ounces bittersweet chocolate
5 egg yolks
2/3 tsp vanilla
3 Tbsp sugar
1.33 ounces white chocolate
1.33 ounces milk chocolate
As always, the group encourages you to buy Baking With Julia.
Check back on March 6 for Rugelach and March 20 when I host Irish Soda Bread :D