Our second recipe for February is created by David Ogonowski and is an elegant trio of chocolate pâte brisée, chocolate filling and biscotti (I used chocolate bourbon biscotti.). The recipe is hosted by Steph, Spike, Jaime, and Jessica from our group of 300+ dedicated and passionate food bloggers. It not only calls for three chocolatey components, but also features three chocolate varieties. The balance of flavours is amazing! For the filling I used Callebaut chocolate: bittersweet, milk, and white. The final result is a rich, multilayered, and decadent chocolate extravaganza tartlet that is meant to be savored slowly! Great with a ristretto or a glass of Prosecco!
Chocolate Truffle Tartlets