Posted by Grace Massa Langlois on Friday, 29th April 2011

When it comes to chocolate, when is enough, enough?  The other day I asked my daughter, Liana, if is she would mind stopping at the specialty market on the way home from school to pick up my supply of chocolate?  Of course she quickly agreed (probably will be the last time).  Off she went with my carefully documented list of the types of chocolate I needed, bittersweet, semisweet, milk and white and more importantly the names of the brands I preferred for each type of chocolate (I am so particular).

A photo of an Oreo Chocolate Truffle Tart with Chocolate Glaze displayed in the background on a white cake stand with a slice of Oreo Chocolate Truffle Tart on a white dessert dish placed in front of the cake stand.

I wasn’t prepared for the barrage of phone calls. “Mom they don’t have bittersweet (probably labeled 60%), they ran out of that brand (ask John if he has any tucked in the back), can’t I just pick up regular chocolate chips (No!)?”

A photo of 2 slice of Chocolate Tart with Chocolate Glaze and a quenelle of Mascarpone Cream on square white dessert dishes.

I sensed her frustration over the phone but when she returned home, well, that frustration was written all over her face.  She said, “Are you for real Mom?” And “Wow!  Do you think you have enough chocolate?” My reply, “What do you mean?  “That’s the usual amount”.

A photo of a slice of Chocolate Tart with Chocolate Glaze and topped with a quenelle of Mascarpone Cream.

Well, I took the time to calculate the “usual” amount. In fact, I was quite surprised.  I stopped calculating at the 4500 g (10 pounds) mark.

So what’s a girl to do with chocolate, chocolate, and more chocolate?  What type of dessert will showcase good quality chocolate? – Oreo Chocolate Truffle Tart with Chocolate Glaze. Chocolate is definitely the star of the show.

A photo of a chocolate truffle tart topped with a mascarpone cream quenelle on a white dish placed on a dark wooden board.

Regular chocolate chips just won’t do in this special dessert.  Good quality chocolate will give you that wonderful velvety smoothness and it will also take this tart from ordinary to extraordinary. And best of all, it will give you the full flavour and richness you desire in a chocolate dessert.

A photo of a slice of Oreo Chocolate Truffle Tart with Chocolate Glaze.

This is one of my go to dessert recipes when I’m hosting a dinner party.  It’s quick and easy to prepare and serve.  To make it extra special, I usually add a splash of liqueur, Grand Marnier, Frangelico or Brandy. And I top with a quenelle of Sweetened Cream and chocolate curls.  I experimented with a Mascarpone Cream this time and it was delightful, creamy and not too sweet.

A photo of two slice of Chocolate Truffle Tart with a Chocolate Glaze and topped with Mascarpone Cream quenelles served on white desert dishes with white napkins and dessert forks.

Will Liana agree to shop for chocolate again?  Probably not!  Did she enjoy the Oreo Chocolate Truffle Tart with Chocolate Glaze? Definitely – we all did.

A photo of a slice of Chocolate Tart with a quenelle of Mascarpone Cream on a white dish placed on a dark wooden board.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pies & Tarts, Recipes, Ricette di Base

Comments (36)

36 Responses to “Oreo Chocolate Truffle Tart with Chocolate Glaze”

  1. Lauren at Keep It Sweet Says:

    I’d love to know what brand of chocolate you prefer for each variety. I usually don’t like white chocolate but found a Trader Joe’s white chocolate made with cocoa butter that was really good. This tart looks delicious!

  2. Grace Says:

    Lauren my favourites are Callebaut and Valrhona but very difficult to get in my area. My brother came for a surprise visit last week from the US, had he told me in advance I would’ve had him bring me a huge supply. The white chocolate that I’ve had really good results with is the Lindt brand. They also have a white chocolate with a truffle filling, you have to be really careful with it when melting but the taste is really good. Our local market used to have a Chocolatier on site and he had some beautiful chocolate but unfortunately they’ve left the store. Usually I flip between Lindt and Ghirardelli because it is the easiest to get here.

  3. Grace Says:

    p.s. wish we had a Trader Joe’s here. In fact, when I was at BlogHer Food last year I visited the store and tried to bring back some of the chocolate but the staff couldn’t direct me to the chocolate I’d heard so much about.

  4. Miss @Miss in the Kitchen Says:

    Gorgeous tart and your photos are beautiful!

  5. Grace Says:

    Thank you, I was stressing about the photos today because the lighting was off with over half of them, didn’t have many to choose from. I wanted to show the glossy look of the glaze.

  6. Kathryn Says:

    This tart looks amazing; I love the idea of a chocolate glaze because there can never be enough chocolate!

  7. Grace Says:

    Kathryn you took the words right out of my mouth, haha.

  8. Vicki @ Wilde in the Kitchen Says:

    I always buy more chocolate whenever I go to the store. Then I get home to realize I already have a ton! Never enough chocolate! Fabulous looking dessert, love all that chocolate :)

  9. Grace Says:

    I completely agree Vicki – never ever enough chocolate.

  10. Carolyn Says:

    I don’t have the words, Grace. This one blows my mind. Sadly, I don’t think there is a way for me to make this one low carb!

  11. Grace Says:

    Carolyn I would love to chat with you some time about how you go about adapting recipes.

  12. Katrina @ In Katrina's Kitchen Says:

    So lovely again! This would be dangerous in my house. This would be dangerous in any house. My my!! And beautiful as always!

  13. Oscar Gonzalez Says:

    Chocolate is the least favorite of sweets for me… but this makes me want to eat the whole thing. Right now. I want it.

  14. Callie Says:

    Do you use the entire Oreo cookie or remove the white filling?

  15. Grace Says:

    Callie I used the Oreo Cookie Crumbs, not sure if they are available in your area. If you are going to use the cookies I would omit the cream filling.

  16. Debbie Says:

    Wow this looks amazing. Beautiful photography too! I’m bookmarking this to make next time I have good reason! For the glaze, do you kniw if anything would work instead of the corn syrup? I don’t think it’s readily available where I live.

  17. Grace Says:

    Thanks Debbie, I’ve used honey in a pinch and it worked just fine.

  18. lauren Says:

    Oh this looks just dangerous.

  19. Ming Says:

    this looks so delish!!! @Callie: I’ve used crushed whole oreos for oreo crust before, and they worked great – the cream filling disappears in the crumbs :)

  20. Megan @ pipandebby Says:

    Um, DIVINE!

  21. Marly Says:

    This is so funny. Hey, at least she returned with chocolate. My mom used to send my sister out on errands and she would return 2 hours later with no money and without the one thing my mom sent her for! Another delicious recipe!

  22. Tasty Tidbits: Angel Food Cupcakes, Bacon Grilled Cheese, and more — Kuchen Together Says:

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  23. Angela Witko. Says:

    Overall it was pretty tasty. Although I have to say that it was a tad too bitter tasting. Maybe replace the bitter sweet chocolate with semi-sweet chocolate for the truffle filling.

  24. Grace Says:

    Angela you could definitely substitute for semisweet if you wanted a sweeter filling. I use both depending on what I fancy at the time and who I’m serving it to and what I’m serving it with. At times I will serve with a berry sauce and adjust the sweetness to suit and you could also add a little more sugar to sweeten it up as well.

  25. Paula at Dishing The Divine Says:

    When it is time to buy more chocolate chips, I buy 25 pounds at a time. I know some people think I’m crazy, but when you bake as much as we do, you need it! ;)

  26. Grace Says:

    I so agree Paula, I can never buy enough chocolate.

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  29. Asuka Says:

    Hello from Japan! I’ve found this recipe and made it! It didn’t look as good as yours but tasted sooooooo yummy!!! my family and I loved it so much. Thank you very much for this lovely cake recipe :)

  30. Grace Says:

    Welcome Asuka! I am so happy you all enjoyed it.

  31. Ellen Says:

    i just made this over the weekend…and OMG!!! It was beyond amazing! The mascarpone cream was a perfect foil for the chocolate (I used Ghirardelli 60% and some Wilbur Buds, a local Pennsylvania chocolate). I didn’t have a tart pan, so I used a disposable 8.5″ straight sided cake tin and it came out just fine and was very transportable. Thanks so much for sharing this recipe!!

  32. Kate | Food Babbles Says:

    This is absolutely gorgeous!! I can practically taste the decadence. Lovely!

  33. Yvette Says:

    For the crust do you crush the whole oreo? For the crumbs or do you leave the white filling out?
    Thank will make today!

  34. Grace Massa Langlois Says:

    Hi Yvette here in Canada you can purchase the Oreo Baking Crumbs. I have also crushed the cookies in the food processor but I often reduce the amount of butter because the cream helps to bind the mixture. You can also use chocolate wafer biscuits and process them to a crumb in the food processor but the taste will be slightly different. I think the Oreo crumbs may only be available in Canada but I’m not one hundred percent certain.

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