Happy World Chocolate Day! I have a personal recipe for Chocolate Ganache Torts that everyone loves. At room temperature the torts are firm like a chocolate bar, but once they’re in your mouth, the melt like creamy chocolaty butter. And it’s easy with a small number of ingredients. Just chocolate chips, butter, heavy whipping cream, butter, and graham crackers.
It’s similar to making cheesecake in the way you put it all together. There’s a small amount of baking for the crust and then cooling in the fridge. You’ll also need a cupcake and and paper baking cups.
I brought a bunch of these Chocolate Ganache Torts to work once and let everyone grab their own. Let’s just say that gone in 60 seconds isn’t just a movie. Here’s the full recipe.
1st The Crust: Start by finely crushing up 8 graham crackers. Stir in 2 ounces of melted butter. It should be pliable, but not too wet. Place the paper cups in the individual cupcake spots in the pan. Press a small amount of the graham cracker crust into the bottom of each evenly. Bake at 350 for 15 to 20 minutes. Eyeball it. The crust should be golden brown. Take out and let cool while making the filling.
2nd The Filling: Slowly melt 4 ounces of butter in a double boiler. Once liquid, add in a bag and a half of semi-sweet chocolate chips. Melt/ fold them in slowly, constantly stirring, so you don’t scorch anything. Once that’s melted, slowly pour in/ stir in a cup of heavy whipping cream until everything is mixed well. Then, pour evenly among the paper cups with crust in them. Finally, put them in the fridge to cool for at least 4 hours. Refrigerate leftovers.
Notes: Feel free to substitute flavored chips like cherry chocolate with the filling. I’ve also substituted half and half for heavy whipping cream to bring down the cholesterol a bit. If you have extra gram cracker crumbs, sprinkle on top. Or, warm up a little caramel and drizzle on top of each tort. Or both.