Chocolate Peppermint Truffle Tart
Chocolate Peppermint Truffle Tart
This chocolatey dessert with a hint of mint is the best way to indulge after a big holiday meal. If you've never made homemade whipped cream before, you're in for a treat! It is thicker, creamier, and just plain better than store-bought. If you have leftover whipped cream, it'll stay good in the refrigerator for up to two weeks. The gift that keeps on giving!Courtesy of In The Raw® brand
Prep Time
1.23
hours
Cook Time
15
minutes
Servings
12
servings
Total time: 1.48 hours
Ingredients
- 9 ounce chocolate wafer cookies
- 5 tablespoon butter, melted
- 1 tablespoon sugar in the raw®
- 1 tablespoon stevia in the raw®
- 12 ounce unsweetened chocolate, roughly chopped
- 5 tablespoon cool butter, cut into cubes
- 1 1/4 cup heavy cream
- 3/4 cup sugar in the raw®
- 3/4 cup stevia in the raw®
- 1 1/2 teaspoon peppermint extract
- 1/2 cup heavy cream
- 2 teaspoon sugar in the raw®
- 1 teaspoon stevia in the raw®
Directions
- Preheat oven to 350*F.
- Lightly grease a 9” round springform pan with removable bottom and sides.
- In the bowl of a food processor, pulse chocolate cookies until fine.
- Transfer to a bowl and stir in melted butter, sugar and stevia until well combined.
- Press mixture into bottom and up the sides of pan.
- Bake crust until firm – about 5 minutes.
- Remove from oven and cool.
- In a medium bowl, add chocolate and butter.
- In a small saucepan bring cream, sugar, and stevia to a boil whisking constantly until sugar and stevia are completely dissolved.
- Pour cream over the chocolate and butter and whisk until chocolate has melted.
- Stir in peppermint and pour into crust.
- Chill at least one hour.
- In a large bowl beat cream, sugar, and stevia on high speed until stiff peaks form – about 1 minute.
- Keep refrigerated until ready to serve tart.
- Slice tart and top with whipped cream and dust with cocoa powder.