Chocolate Leaves
Velvety smooth and rich dark chocolate fills a golden flaky pasty crust in this stunning and decadent dessert. Topped with delicate leaves of chocolate and fresh blueberries, this one is a chocoholics dream come true. This tart would make the perfect ending to any dinner party, or surprise your valentine with this luxurious treat that is so very easy to prepare. That part can be our secret!
I confess I do love chocolate, especially dark chocolate and lately I have been loving it combined with blueberries. I have always liked how orange and raspberry works but had never given much attention to blueberries, until recently I started following a few bloggers from Germany and find that this combination is quite popular and for a good reason I will add.
I also like playing with chocolate, making candies and dipping things. It is very satisfying for me because it is just fun, and also because people are always so amazed by the results. I do not consider myself an expert by any means, I know it takes years of work to master the art of chocolate, but I do enjoy making a mess and seeing what I can come up with. Hope you do too!
- Chocolate roughly ½ ounce per leaf, chopped
- Squares of wax paper 1 per leaf
- Pastry comb
- Spatula
- Stapler
- Clothes pins
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Chop the chocolate in to small even size pieces and place in a microwaveable bowl. The amount of chocolate you will need will depend on the size and quantity of the leaves you are making. It takes roughly one half ounce for a two to three inch leaf.
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Melt the chocolate by heating in 20 second intervals, stirring thoroughly after each 20 seconds to allow chocolate to melt. Do not over heat. If you are not sure here is a link to How to Temper Chocolate in the Microwave.
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Pour or spoon a small amount of melted chocolate along the center of the wax paper in a line from corner to corner
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Using the pastry comb work from the center of the chocolate and drag the comb out at an angle away from the center in both directions
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Using your finger to draw the outline edge of the leaf on each side, then using the spatula remove the excess chocolate outside of your leaf shape
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Lift the wax paper by the opposite two corners and staple them together so that the leaf is curled. Use the clothes pin to clip the sling on to a small glass or cup. This will help to hold the curled shape while the chocolate sets up. Place the leaves clipped to the cup in the fridge for about 15 minutes.
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Carefully tear apart the stapled corners and carefully peel the paper back from the leaves. Avoid handling them with your fingers as your body temperature will melt them.
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Use the leaves to decorate cakes and most any dessert
The amount of chocolate you will need will depend on the size and quantity of the leaves you are making. It takes roughly one half ounce for a two to three inch leaf.
If you are not sure about melting chocolate here is a link:
- 1 single pie crust from scratch or refrigerated
- 1 cup dark chocolate - not chips chopped
- 1 cup milk chocolate chopped
- 1 cup heavy cream
- ¼ cup unsalted butter cut into small pieces
- 1 ounce Grand Marnier optional
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Roll out the pie crust and place in a 9” tart pan. Prick the bottom of the crust with a fork and blind bake in a 375°F oven for about 15 minutes or until lightly browned. Remove from oven and place on wire rack to completely cool.
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Place chopped chocolate in a mixing bowl.
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Heat cream and butter on the stove or in the microwave until just barely boiling.
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Pour hot cream over chocolate and let stand for about 5 minutes to soften chocolate. Mix with a whisk until chocolate and cream becomes a smooth mixture. Allow mixture to cool slightly, almost to room temp, but still pour-able.
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Add Grand Marnier if desired and mix well.
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Pour chocolate filling into tart crust and place in the fridge to set up, at least 1 hour.
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Top with chocolate decorations and fruit if desired.
Here is a link to a Basic Pie Crust
Use a good quality dark chocolate, but not chips. Chips have an added stabilizer to help them maintain their shape and not really good for this application.
