With dreary autumn days filling up our busy lives with an abundance of clouds and rain, there is a crucial call for something sweet to brighten things up. Though the temptation of heading to the nearest bakery may be great, the flair of making a scrumptious dessert in one’s own kitchen is undeniably gratifying on its own. So, before you wander out that door, consider this delectable chocolate recipe that will not take up too much of your time, and which will leave you in a state of reverie.

It’s hard not to love those petite chocolate truffles which melt in one’s mouth with the first bite. So who would deny themselves the pleasure of indulging in a chocolate truffle the size of a cake? Stephanie Jaworski, writer of the Joy of Baking blog, has cooked up a chocolate truffle tart recipe that will surely kick away those autumn blues for even the most dejected of souls.

There are two parts to the truffle tart recipe, which consist of the crust and the filling. For the crust, you will need the following:

• 225 grams (8 ounces) biscotti (an Italian cookie that resembles a biscuit), broken into small pieces

• 70 to 84 grams (5 to 6 tablespoons) of melted unsalted butter

For the filling you will need:

• 280 grams (10 ounces) semi-sweet or bittersweet chocolate, it can be chips or bars, chopped into small pieces

• 240 milliliters (1 cup) of heavy whipping cream

In a food processor, chop the biscotti pieces until they are thinly ground to the consistency of crumbs. Empty the biscotti crumbs into a bowl and melt the butter in your microwave or in a pan. When the butter has melted, transfer it into the bowl and mix the biscotti crumbs together with it. After you have finished stirring, take out your tart pan, which should be 20-23 centimeters (8-9 inches) and gently press the mixture onto all of its sides, making sure not to leave any gaps. The mixture should easily stick to the tart pan, if it does not; add a little more butter to it. Set your oven to 180 C (350 F) and bake the mixture for approximately 15 minutes or until it turns golden brown. Before adding the filling, remove from the oven and let cool.

While the crust is baking in the oven, take the chopped chocolate and place it in a bowl. Set aside. Take the heavy whipping cream and place in a saucepan over medium heat, bringing it to a boil. As soon as the heavy cream begins to boil, pour it over the chocolate in the bowl. Begin to stir immediately, until the mixture is smooth. Let the mixture rest for five minutes before pouring it into the cooled crust. Cover the mixture with foil and refrigerate overnight.

When the chocolate truffle tart is ready to serve, you can garnish it with whipped cream and strawberries or raspberries to add an extra dose of lusciousness.

Image courtesy of fruittart.wordpress.com