No-Bake Triple Chocolate Tart
Ingredients
Biscuit Base
cocoa biscuits
150 g
butter (melted)
60 g
White Chocolate Ganache
heavy cream
125 g
white chocolate
240 g
Milk Chocolate Ganache
heavy cream
125 g
milk chocolate
188 g
Dark Chocolate Ganache
heavy cream
125 g
dark chocolate
105 g
Instructions
Prepare the Biscuit Base
Crush the cocoa biscuits into a fine powder. Add the melted butter and mix until you get a texture similar to wet sand.
Press the Base into the Pan
Pour the mixture into a tart pan or a 20 cm pastry ring. Firmly press it onto the base and up the sides using the back of a spoon or a glass.
Chill the Biscuit Base
Place the base in the refrigerator for 30 minutes to firm up.
Prepare White Chocolate Ganache
Finely chop the white chocolate and place it in a bowl. Heat the cream until it begins to simmer, then pour it over the chocolate. Mix gently from the center outward until the ganache is perfectly smooth.
Pour White Chocolate Ganache
Pour the white chocolate ganache over the chilled biscuit base. Place in the refrigerator for 45 minutes to 1 hour until firm.
Prepare Milk Chocolate Ganache
Finely chop the milk chocolate and place it in a bowl. Bring the cream to a simmer, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
Pour Milk Chocolate Ganache
Carefully pour the milk chocolate ganache over the set white chocolate layer. Return to the refrigerator for 45 minutes to 1 hour.
Prepare Dark Chocolate Ganache
Finely chop the dark chocolate and place it in a bowl. Heat the cream until it begins to simmer, then pour it over the chocolate.
Pour Dark Chocolate Ganache and Final Chill
Carefully pour the dark chocolate ganache over the milk chocolate layer. Chill in the refrigerator until fully set.
Original recipe
Storage
Store covered in the refrigerator. Best consumed within 3 days. Can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
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