Gingered Almond Truffle Tart
Total TimePrep: 30 min. + chilling Bake: 15 min. + cooling
I made this yesterday and it was a snap. It looks just as it should, and tastes better than I thought it would. It is indeed rich, though not very sweet, so I served it with whipped cream. I took advice from another commenter and went with 40% milk chocolate and 60% bittersweet chocolate. I was surprised it was still as bitter as it was, but the addition on whipped cream ended up being perfect. When I make this again, I will use more milk chocolate than bittersweet, and skip the whipped cream if it comes out a bit sweeter. I'm very happy with the ease and success of this recipe.
Very nice. A dark bittersweet dessert that my husband wished had more sugar and was not so dark. Next time I might try a semi-sweet or even add some milk chocolate. I did use Amaretto, but I know you can always use almond extract instead. You just have to add more liquid to accommodate for the right amount of liqueur needed. I accidentally grated the ginger instead of mincing it, but was still able to strain the gingered cream. Never had ginger with chocolate, but it was very nice. Came out just like picture.
I would have loved to make this but I do not use liquor of any kind and I will make no exceptions for this. If you can give me some options for the Amaretto, I would like to try it. Since there are more people than me out there that will not use liquor, a substitute given in the recipe would be appreciated.