Proverbio Italiano of the day:
"Non è tutto oro quello che luccica."
Meaning: Not all that glitters is gold. Whenever I bring up a certain situation or complain about something to my Mamma, she always says this proverb to me. It's been engrained in my mind ever since.
With Valentine's Day around the corner, I found myself flipping through certain magazines and I found this amazing recipe at the very end.
The original recipe called for raspberry jam to be used as well, but I found that chocolate and fresh raspberries was simpler and delicious enough on its own. I also didn't have any raspberry jam on hand... but it worked out without better anyway :).
It's super sweet, so make sure you do share and don't attempt to eat it all in one sitting. ;) Buon Appetito!
Ingredients
15-20 Oreo or cream-filled sandwich cookies
3 tbsp. unsalted butter, melted
8 oz. dark chocolate bar (chopped) or chocolate chips
1 1/4 cups heavy cream
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
fresh strawberries
powdered sugar
let's make it
1. Place cookies in a food processor until finely ground.
Transfer the crumbs to a medium bowl and stir in melted butter until well combined.
2. Press mixture firmly into a 9 inch tart pan. Freeze crust for about 30 minutes.
3. Preheat oven to 350°. Remove the crust from freezer and bake in oven until it begins to smell chocolaty (8-10 minutes).
4. Let crust cool for another 30 minutes.
5. Place chopped chocolate or chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
6. Pour hot cream over chocolate in bowl, let it stand for 2 minutes and then begin to stir until it melts into a smooth mixture.
7. Whisk in the eggs, vanilla extract and salt.
8. Pour the mixture into the crust and bake for 25-30 minutes.
The tart sides should be set but the center still wobbly.
9. Chill in the refrigerator for about 1-2 hours.
10. Decorate with fresh raspberries and powdered sugar.
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