Valentine’s Day is in two days, and today I’m bringing you Chocolate Fudge Tartlets, a make-ahead dessert that will blow your date’s mindhole. It’s the best Valentine’s Day dessert because it’s chocolate cream on a chocolate crust. And what’s better than chocolate on chocolate? Uh, nothing.
I’ve made these tartlets about a million times because they are so easy to make and everyone loves them at parties. I’ve even made them for plenty of football Sundays, and the whole family gobbles them up.
The recipe for these chocolate fudge tartlets is adapted from Giada De Laurentiis’ Chocolate Honey Almond Tart. When I first started cooking, Giada at Home was the cooking show I watched. I just love seeing her cook and hearing her Italian pronunciations, which Greyson likes to make fun of, but I happen to think are not only correct but also totally adorable.
This was one of the first Giada recipes that I tried, and it was such a hit that I had to make it again and again. Of course, when anyone makes a recipe again and again, it begins to change a little, and that’s how I ended up with this slight variation.
Now that Valentine’s is just a couple of days away, it’s time to get crackin’ on these babies! Leave your butter out tonight so it has time to come to room temperature. Tomorrow, make the tart and put it in your fridge. By Saturday, it’ll be set and ready to eat!
I hope you all have a very special Valentine’s Day. See you on the other side!
- 2 cups chocolate animal crackers (I use Teddy Grahams)
- 2 tbsp chopped walnuts or slivered almonds (optional)
- ½ cup (1 stick) unsalted butter, room temperature, plus more for the pan
- ¾ cup heavy cream
- ¼ cup honey
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Open a 9-inch springform pan and place parchment paper on the circular base. Close the pan so the parchment paper stays on the base. Grease the sides of the pan with butter.
- Combine nuts and chocolate graham crackers in a food processor until they're a fine powder. Add the butter and pulse 10-15 times, until completely combined and looks almost like a cookie dough. Press the mixture evenly into the springform pan. Put the pan on a baking sheet and heat in the oven for 14 minutes. Remove the pan to a cooling rack and allow to cool completely, about 30 minutes.
- In a small saucepan, add the heavy cream over low heat, and slowly whisk in the honey. Keep whisking until the mixture is off-white, so you know it's combined. Increase the heat to medium and stir often until just under a boil. Remove from heat.
- Put the chocolate chips in a medium bowl. Pour the honey and cream mixture over the chocolate and stir until all the chocolate has melted. Pour the chocolate over the cooled crust and refrigerate overnight. The next day, use a knife or spatula to loosen the edges of the tart from the springform pan. Open the pan and slide the tart off the parchment paper onto a cutting board. Cut any way you'd like, and serve.
For more Valentine’s Day recipes, check out my hand-picked 9 Best Valentine’s Day Recipes.
Looking for something to do with the rest of your heavy cream? Try these:
Chicken with Creamy Mushroom Sauce and Parmesan Linguini
Herbed Potato Leek Soup
Creamy Alfredo Sauce