CHOCOLATE CREAM TART
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
- Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
- Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
- Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.
TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM
Provided by Kay Chun
Categories Beer Bourbon Milk/Cream Food Processor Mixer Chocolate Dessert Bake Valentine's Day Mardi Gras Kentucky Derby Father's Day Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) tart
Number Of Ingredients 23
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
- Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
- Bake until set, 15 minutes. Cool on a rack 1 hour.
- Make filling:
- Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
- Remove from heat and whisk in chopped chocolate and vanilla until smooth.
- Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
- Make cream topping:
- Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
- Garnish with chocolate shavings or dust with cocoa powder, if desired.
CHOCOLATE WHIPPED CREAM
This simple whipped cream is great to garnish all kinds of espresso and coffee drinks. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
Provided by lazyme
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled bowl, whip cream until it begins to thicken.
- Add sugar and cocoa.
- Continue whipping until soft peaks form.
- Store covered in the refrigerator if not using immediately.
Nutrition Facts : Calories 151.3, Fat 14.9, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.5, Carbohydrate 4.8, Fiber 0.6, Sugar 2.7, Protein 1.2
WHITE CHOCOLATE-CREAM CHEESE FRUIT TART
This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.
Provided by Yoly
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
- Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
- Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
- Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
- Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
- Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g
CHOCOLATE/WHIPPING CREAM TORTE
Special occasions call for extraordinary desserts like this impressive-looking torte. It may take some time to prepare but the smiles on the faces of family and friends makes it all worth it! -Rita Futral, Starkville, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 22 servings.
Number Of Ingredients 20
Steps:
- In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool. , In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined. , Pour into three greased and floured 8- or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth. , Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate., For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.
Nutrition Facts : Calories 412 calories, Fat 24g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 188mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM
This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.
Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM
Steps:
- Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
- When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
- Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
- Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
- Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 473 milligrams, Sugar 23 grams, TransFat 0 grams
CHOCOLATE TART RECIPE BY TASTY
We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.
Provided by Katie Aubin
Categories Desserts
Time 3h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
- In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
- Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
- Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
- Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
- Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
- Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
- Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
- Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Make the filling: Chop the chocolate.
- In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
- In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
- Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
- Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
- Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
- Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
- In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
- In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
- Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
- Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
- Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
- Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams
DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART
Make and share this Dark Chocolate and Peppermint Whipped Cream Tart recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 55m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend first 4 ingredients in processor.
- Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces.
- Add milk and blend in using on/off turns until mixture forms small moist clumps.
- Gather dough into ball; flatten into disk.
- Wrap dough in plastic; chill 1 hour.
- Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
- Fold dough edges over and press to form thick sides.
- Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan.
- Freeze 20 minutes.
- Preheat oven to 350°F
- Bake crust until brown, piercing bubbles with fork, about 30 minutes.
- Transfer to rack; cool.
- For filling:.
- Bring cream and corn syrup to simmer in medium saucepan; remove from heat.
- Add all chocolate; whisk until smooth.
- Cool 30 minutes.
- Pour filling into crust.
- Sprinkle with 1/2 cup candy.
- Chill until set, about 3 hours.
- Do ahead: Can be made 1 day ahead. Cover and keep refrigerated.
- For topping:.
- Using electric mixer, beat all ingredients in large bowl to stiff peaks.
- Spread 2 cups whipped cream over filling, mounding slightly in center.
- Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag.
- Twist at top; grasp top firmly.
- Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up.
- Pipe 2-inch-long ovals of whipped cream side by side around edge of tart.
- Pipe more ovals to form second ring inside first, then pipe ovals in center.
- Chill at least 30 minutes and up to 3 hours.
- Remove tart from pan; place on platter.
- Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.
Nutrition Facts : Calories 802.9, Fat 68.9, SaturatedFat 42.9, Cholesterol 232, Sodium 148.9, Carbohydrate 44.6, Fiber 1.1, Sugar 19.3, Protein 5.6
BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM
Categories Chocolate Citrus Dessert Bake Christmas Grapefruit Orange Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
- Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
- For filling:
- Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
- Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
- Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
- Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.
More about "chocolate whipped cream tart recipes"
DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART …
From bonappetit.com
3.6/5 (5)Author Sarah TenagliaServings 8-10
- Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
- Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
- Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
- Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.
CHOCOLATE WHIPPED CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (61)Total Time 5 hrs 7 minsCategory DessertCalories 106 per serving
CHOCOLATE WHIPPED CREAM - HOW TO MAKE THE PERFECT …
From cupcakeproject.com
CHOCOLATE RASPBERRY CREAM TART RECIPE ⋆ SHANI'S …
From shanissweetart.com
CHOCOLATE CREAM TART • SATURDAYS WITH FRANK
From saturdayswithfrank.com
CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
From bonappetit.com
CREAM TART RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
CHOCOLATE CARDAMOM CREAM TART WITH PISTACHIO …
From foodandwine.com
WHITE CHOCOLATE COCONUT CREAM TART | CANADIAN LIVING
From canadianliving.com
CHOCOLATE CREAM TARTS | RECIPE | CHOCOLATE CREAM TART, CHOCOLATE …
From pinterest.com
CHOCOLATE ALMOND FIG TART | FOODTALK
From foodtalkdaily.com
CHOCOLATE TART WITH IRISH CREAM RECIPE - ZOëBAKES
From zoebakes.com
CHOCOLATE VANILLA SWIRL TART | RECIPES - HERSHEYLAND.COM
From hersheyland.com
CHOCOLATE ESPRESSO TART | FOODTALK
From foodtalkdaily.com
CHOCOLATE TART WITH COCOA WHIPPED CREAM – RECIPES NETWORK
From recipenet.org
CHOCOLATE CREAM TARTS - SIMPLY STACIE
From simplystacie.net
BAKED CHOCOLATE TART - VJ COOKS
From vjcooks.com
CHOCOLATE CREAM TART RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
DEZAAN MINT CHOCOLATE TART - WORLD WIDE CHOCOLATE
From worldwidechocolate.com
CHOCOLATE WHIPPED CREAM {3 INGREDIENTS} - CAKEWHIZ
From cakewhiz.com
CHOCOLATE PEANUT BUTTER TART | FOODTALK
From foodtalkdaily.com
IRISH CREAM CHOCOLATE TART - A BAJILLIAN RECIPES
From abajillianrecipes.com
BITTERSWEET CHOCOLATE SHORTBREAD TARTS - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
CHOCOLATE WHIPPED CREAM CAKE - ONE SWEET APPETITE
From onesweetappetite.com
RECIPE FOR WHIPPED CHOCOLATE GANACHE - THERESCIPES.INFO
From therecipes.info
DARK CHOCOLATE MOUSSE WITH WHIPPED CREAM RECIPE
From perfectbrew.com
BAKED SUNDAY MORNINGS…BELATED: SIMPLE CHOCOLATE WHISKEY TART …
From stellinasweets.com
MOCHA CHOCOLATE TART WITH CRèME FRAîCHE WHIPPED CREAM
From bromabakery.com
CHOCOLATE WHIPPED CREAM (EASY & FOOLPROOF!) - SUGAR SPUN RUN
From sugarspunrun.com
CHOCOLATE CREAM TART | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
WHIPPED COOKIE DOUGH TART | BUTTERMILK BY SAM
From buttermilkbysam.com
BOOZY CHOCOLATE TART - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love