Chocolate Truffle Tartlets

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!

9 thoughts on “Chocolate Truffle Tartlets

  1. Julia says:

    Your presentation is lovely.

  2. Jessica says:

    Absolutely beautiful…and a glass of Prosecco does sound lovely! Thanks for baking along with me this week.

  3. bourbon biscotti sounds great.

  4. Cher says:

    Beautiful plating! Glass of prosecco indeed 🙂

  5. Wendy says:

    Your tartlet looks great! I like the shave white chocolate on top.

  6. Lola says:

    Really like your presentation!

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