Valrhona Chocolate Tartlets

What a super easy treat to make! and I will show you how in 5 easy steps:

Step 1

Measure out 4 parts chocolate (I used Valrhona Equatoriale which is 55% cocoa) and 3 parts whipping cream.
[Note: After some more experimentation, 3 parts whipping cream to 4 parts chocolate gives the best consistency, you may go up to equal parts of whipping cream to chocolate and you’d still do fine]

Step 2
Heat whipping cream in a small saucepan until it just boils.

Step 3
Pour e heated whipping cream over chocolate in a bowl. (The heat from the cream will melt the chocolate)

Step 4
Using a small whisk, gradually and gently whisk chocolate and cream together in concentric circles until you achieve a smooth consistency.

Step 5
Fill tartlet shells with chocolate ganache and chill in the fridge for 30 minutes before serving. Ta-dah!

Do you dare?
– Sprinkle a little sea salt and drizzle a little olive oil over the tart before eating for an southern italian dessert twist. You won’t regret it!
– Make it look even more heavenly by dusting a light layer of icing sugar over the tartlet.
– Halve a strawberry and rest it on top of the chocolate tartlet. Coat with a glaze of a mixture of apricot jam and a little warm water for that added gloss!

Let me know how it goes guys!

[PS: Many thanks to everyone who has dropped by and left kind and encouraging words!]

Update: With the same basic chocolate ganache mixture you can also make Valrhona Chocolate Truffles check it out!

173 thoughts on “Valrhona Chocolate Tartlets”

  1. Pingback: Lemon Meringue Tartlets « Bitten and Smitten

    1. Hey Halie! Thank you so much! do try them one day! i love your blog btw 🙂 i wish i could have prada for breakfast everyday!

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  4. I didn’t know it was this easy! Will surely try this— with fruits on top to deceive myself and my friends into thinking it is ultra healthy.

    Congrats on getting Freshly Pressed.

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    1. Hi Faithsuzzette, yea i never knew it was that easy before! Hahaha what an ingenious way of disguising the tart! I always think that if you eat one once in a while it’s ok 🙂

      and thanks! this freshly pressed thing is slowly sinking in for me 🙂

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    1. Hi Christy! You really have to try them! It’s a breeze to make, the best part is the reward of eating them after! Let me know when you do yea?

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    1. Hi Lenanozizwe! you definitely should! top the chocolate tarts with fruits like strawberries, raspberries, blueberries or maybe even peaches? 🙂 enjoy!

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    1. Hi Sparklingbytheway, there is a baking supplies store in Singapore that I buy the tart shells from – they are a lifesaver cos i’m a lazy baker. You can also purchase frozen sweet shortcrust pastry sheets from the supermarket 🙂

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      1. Would that be phoon huat? If so then which outlet did you get the shells from? Cos I’m pretty certain I have never seen those at the simei outlet haha. Oh then again it might be another store altogether.

        Thank you.

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      2. Hi Caden, sorry for the late reply! Yeap I go the tart shells from phoon huat – they have it at the chip bee gardens outlet for sure and I’ve also seen it at Woodlands but if you’re nearby one is simei why not give them a call to check? I’m quite sure they would have it Tel: 6260 6180. These tart shells are a life saver!! 🙂 hee. oh and they usually display the ‘master samples’ at the cashier counter so you tell them which size of shells you want and if you want the savoury or sweet tart shells 🙂

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  11. Nice–and so easy. Will surely try this soon. Thank you.

    Melissa
    (Shady’s Mom–and no chocloate for Shady, she’s a dog)

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    1. Hi Sunflowerdiva, it’s incredibly easy to make the hard part is the waiting time but who’s stopping us from dipping our fingers in the ganache 🙂 try it and let me know how it goes!

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    1. Hi Niconica, Thank you! Your blog is amazing! do you make those cakes yourself? And all the piped flowers? THAT’S INSANE!

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  16. Hi, I saw your post on the WordPress Dashboard. I love meeting other food bloggers. These tartlets look utterly amazing!

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    1. Hi Lindsay! It’s ok 🙂 we can always subcontract the production – why don’t you hand the recipe over to someone to make for you 🙂 and thanks btw!

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  18. I love great treat recipes! These will be perfect for where I live. The heat is in full force at the moment and large or medium meals are unthinkable. Small, quick and cool. I’m on it! I’ve added your site to my blogroll. Thanks for sharing!

    Marlo

    http://atravelartist.com

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    1. Hey Marlo! Thank you for adding me on your blogroll! Where do you live? Yes it’s best to top off your meal with something refreshing and cool and with these tartlets – it’s extra indulgence too!

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    1. Hi Deli! HAHAHAHA oh no! think your keyboard will dry up by the time you’re back from lunch 🙂 Thanks btw! How did lunch go?

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  21. Sounds wonderfully tasty. And simple, since ganache takes like 5 seconds to make! 🙂
    congratulations on being Freshly Pressed!

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    1. Hi Cappy, it is indeed wonderfully tasty AND extremely simple 🙂 and thank you! slowly soaking in the new freshly pressedness of my blog!

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    1. Hi Fork, Knife & Spoon, Thank you! they taste really divine too! do try them if you get the chance to or ask someone to make them for you 😉

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    1. Hi Gealach, yes please do! and let me know how it goes! Thanks for posting my post on your blog – very sweet of you 🙂

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  26. Pingback: Valrhona Chocolate Tartlets (via Bitten and Smitten) | Gealachs Blogg

  32. Oooh, those look heavenly! I have a few cute little tin tartlet pans, and I’ve been looking for a recipe to fill them. This looks easy and yummy! And because they are so decadent, you only need a bite or two. Thanks for the idea!

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    1. Hi Laura, the added plus is that they are uber easy to make! great stuff – now you can use your little tartlet pans! please share the pics with me when you’ve tried them out! thank you and you are most welcome 🙂

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    1. Hi Laura, well i suppose that would be the only hard part of this recipe – the waiting time! but while you’re waiting you can still sink your teeth into some ‘un-set’ ones no harm in that!

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    1. Hi Taylor, I bought these tartlets from a baking supplies store we have in Singapore so it was super convenient (i’m a very lazy cook) but you can still get the frozen shortcrust pastry from the supermarkets for sure. let me know how your co-workers like it and send me some pics of your tartlets 🙂

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      2. Hi Crystal,

        If you are staying in Singapore, you can get the tart shells from any Phoon Huat store – check out where their outlets are here: http://goo.gl/JI89m
        Remember to get the sweet tart shells (as they also have savoury tart shells on sale)

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  37. For your Italian twist, you suggested sprinkling AND drizzling a bit of sea salt. I assume the drizzling is a different ingredient. I’m not a cook, but I’m guessing maybe it’s balsamic? Please advise. Thanks! These look great!

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    1. Hi Sara, oh dear! my apologies about that! I’ve amended the post it should be a lil drizzle of olive oil. I know it sounds weird but the salt, olive oil and chocolate REALLY go very well together. It’s a lil inspiration i got from the A16 cookbook (A16 is an AWESOME italian restaurant in San Francisco)

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  42. thank you thank you. these are perfect. i needed a dessert for a party this weekend and I am making these, i hope they look at great as yours do!

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    1. Hi Acai, oh wow! that’s wonderful! it’s the best size for party dessert small and bite-sized. I’m sure yours will turn out beautiful!

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    1. Hi Notesfromrumbleycottage, how awesome! it’ll go SO well with strawberries! Do let me know how they turn out and how your guests like them!

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    1. Hi ThePerfectlyImperfectOne, (i love your nick btw) yes it’s super easy! no fuss. Try it and let me know how it works out for you! thanks!

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  47. The Valrhona Chocolate Tarlets look so heavenly, and are so easy to make. I make ganache all the time for my chocolate cakes. I can’t wait to make these. Tell me, do you have any simple recepies for the tartlet shells? Thanks

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    1. Hi Columbus Cake Co.! Ganache really rocks doesnt it? 🙂 Make ’em and let me know how it goes! I don’t have any recipes w me on hand right now, let me go back and check out donna hay’s recipe – i rem it to be really simple! I love donna hay!

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    1. Hi Cheryl, I got the tartlet shells from a baking supplies store in Singapore that sells them ready made and they come either savoury or sweet – which is awesome! very easy! I’m not sure if your local supermarket would sell these tartlet shells frozen but do check it out! If not you can always get frozen sweet shortcrust pastry sheets from the supermarket. 🙂

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  51. Wow..it looks delicous and so easy to make!lol
    i have mail it to one of my friend.she like eat “Chocolate”
    thank you.
    (tifmoonfany.wordpress.com)

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  53. oh wow, that looks goooood! talk about a tempting way to cheat on my diet – er, “healthy lifestyle” attempt lol

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    1. Hi Shrinkingwmn, thank you! hahaha don’t let the chocolate tempt you! Having it once a week as a treat i’m sure would be fine 🙂

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      2. Hi Cha, wow! I’d definitely want to know if they work on your lecturer! you could in turn sell them to your fellow students 🙂

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    1. Hi Jess, how nice of you to make treats for your coworkers! Try these out on your coworkers and let me know what they think! Have fun making them! It’s a cinch!

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  59. Pingback: Valrhona Chocolate Tartlets (via Bitten and Smitten) | Second Langage's Blog

  68. i read your post and got all excited about it. since i was going to the grocery store anyway, i picked up which cream and chocolate and put your recipe to the test! the result, while not a aesthetically pleasing as yours (im a clumsy cook lol) was just as delicious as promised!
    bravo!

    do check out my blog if you get time.

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    1. Hi Zainab, wow! I’m so glad you tried out the recipe! No matter with the aesthetics what matters is the taste eh? 🙂 Happy for you! thanks!

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  73. I teach Home Economics and Catering in Dublin. I would love my students to visit your blog and also to recommend to my colleagues. Such wonderful visual edible recipes! Can I place a link on my website? Máire

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    1. Hi Maire, that would indeed be lovely! Please go ahead – thank you for asking! Btw i used to relief teach Home Economics in my Secondary school 🙂

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    1. Hi Summer, I got them from a baking supplies store in Singapore called Phoon Huat and they sell the smallest size of tartlet shells in a pack of 30. If you are not from Singapore you could possibly get some frozen sweet shortcrust pastry from the supermarket to line your tart tins with 🙂

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  79. Pingback: Valrhona Chocolate Tartlets (via Bitten and Smitten) « Arstinn's Blog och Bild

  83. Hey there!

    It’s Ramadan today, the Islamic month in which Muslims refrain from eating, drinking, cursing, and all other sins from sunrise to sunset.

    I was directed to your blog from the WordPress “Freshly Pressed” frontpage. Lemme tell you, just a peek at this dessert made fasting 10 times more difficult! I’m drooling as I type…lol Jk 🙂

    Great job with this food blog. Your recipes look delicious!

    Best,
    RA

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  84. this picture has to be hidden from view of mortals. i cant wait to try this out, except i’m not much of a baker… why don’t you express mail me a batch. they look delicious.

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    1. hello charlotte! your tartlets look AMAZING!!!!!!!!!!!!!! YUMMY!!!!!!!!!!! hope you enjoyed them! aint no home ec failure now eh? 😛 what’s a wordpress dp?

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  89. Pingback: Valrhona Chocolate Truffles « Bitten and Smitten

  90. How much exactly is 4 parts chocolate and 3 parts whipping cream..? & did you get the pastry shells from phoon huat..? Any idea how much it costs..?? Might wanna give the recipe a go for my sis engagement..!

    Thanks for your help..!

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    1. Hi shaf, I’d go by weight of e chocolate vs e whipping cream eg 400g chocolate to 300g whipping cream/ 200g choc to 150g whipping cream. Yup got the shells from phoon huat! Can’t quite rem how much erm… It’s 30/ 40 small shells for $10? I think… You can call them to ask, I rem they weren’t v expensive. Congrats on your sister’s engagement, you can dust a bit of icing sugar on the finished tarts for decoration 🙂 have fun making them!

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