Recipes
Chocolate Ginger Chili Tart
- Servings: 8 slices
- Difficulty: easy
- Time:
- Provided by: Chef Ryan Scott
- 12 ounces bittersweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1 3/4 cups whipping cream
- 1/2 cup fresh ginger, peeled and loosely chopped
- Pinch cayenne pepper
- No bake Oreo or chocolate pie crust
- Unsweetened cocoa powder for dusting
Ingredients Print Recipe
Directions
Place the chocolate and butter in a medium bowl. Bring the cream, fresh ginger and cayenne pepper to a boil in a medium saucepan over medium heat. Lower heat and simmer for 10 minutes. Strain the mixture through a fine sieve over the chocolate, and discard the ginger. Let the chocolate mixture stand for 3 minutes, and then whisk until smooth. Strain the melted chocolate mixture through sieve into crust shell. Refrigerate for 4 hours. Generously dust the tart with cocoa powder.
