Tag Archives: Ganache

Dark Chocolate Tartlets

12 Oct

October 12th, 2014

I’m like a kid in a candy store whenever I’m at Sur La Table, one of my favorite places to shop for kitchen ware. I can spend hours there browsing, making every excuse as to why I need a another gadget, an extra pan, or more piping tips. And I love it when I find a good deal. That’s exactly what happened when I found these tartlet molds. I couldn’t resist and basically picked up all the molds that were on clearance.

Using a simple dough recipe I made several mini tart shells, filled with a simple dark chocolate ganache. It definitely would have been easier to just make one large tart; however, these individual, bite-sized tartlets are much more adorable. It took some patience to line each mold with the dough, but the results were worth it!

Tart Shells
2 sticks (8oz) of butter
360 g AP Flour
125 g Sugar
1 Egg
½ tsp vanilla
Pinch of Salt

Y= half the dough yields 18- 2 inch  shells


  1. Cream the butter, sugar, vanilla and salt together.
  2. Add the egg.
  3. Add the flour. Slightly mix.
  4. Finish mixing by hand on a floured surface.
  5. Divide dough in half, flatten. Wrap in plastic wrap and refrigerate at least 30 minutes to 1 hour.
  6. Slightly spray molds with a non-stick spray.
  7. Remove the dough from the refrigerator; using a rolling-pin, roll dough out.  Since the dough will puff up a bit once in the oven, roll out thinly.
  8. Working in small pieces, line the molds, leaving a few unmolded.
  9. Using a fork, gently poke several holes in the lined dough. Refrigerate the lined molds for 10 minutes.
  10. Remove from the refrigerator; using the other half of un-lined molds stack on top of each lined mold. This prevents the dough from puffing up too much when baking.
  11. Bake at 350F for 8 minutes. Remove from the oven and remove the unlined molds. Place lined molds back in the oven and bake for another 6-7 minutes, or until lightly browned. Once cool enough to handle, removed baked shells from the mold.
  12. Repeat with remainder of the dough.
  13. Allow tart shells to cool completely before filling.
  14. If not using the other half of the dough, freeze for later use. Dough can be kept in the freezer for 1 month.

2014-08-16 01.57.46Individually lined molds2014-08-17 06.18.17Baked shells- ready to be filled2014-08-17 07.18.59

Chocolate Ganache Filling
200 g Dark Chocolate (I used 72%)
200 g Heavy Cream


  1. Finely chop chocolate and place in a heatproof bowl.
  2. Heat the heavy cream on medium heat. Once the cream comes to a simmer, remove from heat.
  3. Slowly pour the heated cream over the chopped chocolate and leave for 30 seconds.
  4. Whisk to combine the cream and chocolate.
  5. Carefully pour the ganache into each tart shell. Allow to set a room temperature for about 30 minutes to an hour. 2014-09-22 05.32.42 2014-09-22 05.27.36 2014-09-22 05.24.02                           Garnished with chocolate shavings and fleur de sel.

Donut Macarons

20 Apr

April 20th, 2014

Happy Easter Sunday! To celebrate the Easter weekend I made donut shaped macarons. These were quite fun and fairly easy to make if you’ve made traditional macarons before. I also had a lot of egg whites from another project that I wanted to use up, and the most appropriate thing that came to mind was macarons. I wanted to experiment with the shape of the macarons, as I have been seeing very unique ones on Pinterest.

I am not a big donut person, but also not against eating them. I just don’t go out of my way for them. Even though these macarons do not taste like actual donuts, they really do look like them! I wanted to go for the vanilla glazed-Funfetti look. I used royal icing as the glaze, topped with colored sprinkles and chocolate ganache as the filling.

Hope you had a great Easter celebration! We kept it mellow and took our puppy to the beach for the very first time…he loved it and definitely got chased by the waves a few times. He found a few crabs that washed up and was very intrigued by them. Overall, a great weekend!

190g almond flour
375g powdered sugar
155g egg whites
pinch of cream of tartar
45g sugar
2 tsp vanilla powder
Y= about 36 sandwiched macarons, 1.5 inches in diameter

1. In a food processor, pulse together almond flour, powdered sugar and vanilla powder for about 30 seconds. Divide in parts if food processor is not large enough to fit everything at once.
2. Sift the mixture into a clean bowl.
3. Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
4. Add a pinch of cream of tartar and whisk to incorporate.
5. In a steady stream, add sugar to the egg whites. Once all the sugar is added, increase speed to high.
6. Continue to whisk the mixture until stiff peaks have formed. Peaks should be shiny and smooth. (If using fresh egg whites vs. carton egg whites, the peaks should form fairly quickly).
7. Transfer the egg whites to a clean bowl.
8. Sift a third of the dries into the egg white mixture. Carefully fold the dries into the egg whites. The dries do not have to be fully incorporated.
9. Sift the next third of the dries into the mixture. Continue to fold.
10. Lastly, sift the remaining of the dries and fold.
11. Continue to fold until the dries are incorporated with the egg whites. Be careful not to over-fold, otherwise the batter will be too runny.
12. Line sheet pans with silpat (or parchment paper).
13. Using a piping bag fitted with an Ateco 304 tip, pipe 1.5 inch circles. To make the donut shape, pipe as if you’re writing the letter “O”, leaving the center unfilled. If you’re batter is on the runny side, use a smaller tip. Tap the bottom of the sheet pan to get rid of any air bubbles.
14. Once all the batter has been piped, allow macarons to rest at room temperature for 45 minutes to 1 hour.
15. Bake at 300F for 10 minutes. Rotate and bake for another 6.5 to 7 minutes.
16. All to cool completely.

Chocolate Ganache
160g dark heavy whipping cream
160 g dark chocolate

1. Place chocolate in a heatproof bowl.
2. Heat the heavy cream to a simmer.
3. Pour heated cream over the chocolate. Allow to sit for 30 seconds before whisking to combine.
4. Allow the ganache to set up before filling the macarons. Note: You can make this ahead of time when the macarons are resting. You can also place the ganache in the refrigerator for 15 minutes to help it firm up quicker.

Powdered Sugar
Pasteurized egg whites
Vanilla extract (optional)
Note: Ingredients for the glaze were eye-balled.

1. Sift powdered sugar into a mixer bowl. I started with about 1 cup of powdered sugar.
2. Add egg whites a little at a time. Whisk to combine. Start with about 1 tablespoon.
3. If the glaze is too runny, add more powdered sugar. If it is too stiff, add more egg whites. Continue to do so until the right consistency is reached. You want the glaze to be somewhat on the runny side.

1. Once the macarons shells have cooled, place about half the shells on a wire rack. Spoon a small amount of the glaze over the shells. Alternatively, you can dip the shells into the glaze.
2. Sprinkle colored sprinkles over the glaze and allow the glaze to completely dry, about 15-20 minutes.
3. Fill the center of the unglazed shells with the chocolate ganache. Sandwich the macarons together.
4. Filled macarons can be kept in the refrigerator in an air-tight container for a few days.

2014-04-18 03.51.30Allow the glaze to dry completely before filling the macarons.

2014-04-19 03.57.072014-04-19 03.55.32

2014-04-19 04.11.48 2014-04-19 04.16.04 2014-04-19 04.26.43

Chocolate Mousse Cake

1 Jul

July 1st, 2012

Happy first of July! In celebration of July, here’s a very chocolatey treat- a chocolate mousse cake. The cake consists of two layers, filled with chocolate mousse in the center. Once the mousse was set, I topped off the cake with a layer of espresso ganache. Chocolate + espresso…who can resist?

Chocolate Macarons for Mother’s Day

8 May

Sunday, May 8th, 2011

Friday night I stayed up past midnight to bake more macarons because I wanted to bring them back for my family for Mother’s Day weekend. However, my brother beat me to it, and bought a bunch of macarons from Buchon Bakery from Yountville. If you haven’t seen these macarons in person, they’re enormous, which made my little macarons look like nothing. Makes me want to attempt to bake macarons the size of a CD! I still think mine tasted better because 1.) they were homemade, and 2.) they were bite size.

I’m a fan of the chocolate flavored macarons with the hazelnut ganache. I also made more pistachio, but I still need to find pistachio paste to make the filling. (I’ve looked everywhere for pistachio paste, and only found them online on Amazon).

This coming week will be a busy baking week in preparation for the coming weekend. I’m baking for the Bake Sale on Saturday, and will also be baking for a special graduation celebration on Sunday. It’ll be busy, but I’m excited!

On another note, a second location for the SF Food Blogger Website has been added. I will be volunteering at Kiehl’s Fillmore from 2-3pm, so come by!

SF Food Blogger Bake Sale, Saturday May 14th:

Kiehl’s Fillmore, located at:
 2360 Fillmore Street at Washington Street
 San Francisco, CA 94110

18 Reasons, located at:
 593 Guerrero Street at 18th Street
 San Francisco, CA 94110

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