Chocolate Tart

Combine the double chocolate DIY ball mix and coconut oil. Mix well and leave to sit for a few minutes.

Lightly grease a 23cm tart tin with a loose base. Press the chocolate mixture into the base firmly until relatively even in thickness all the way around. Place in the freezer to firm up quickly while you make the filling.

Gently heat the cream in a saucepan until very hot but not boiling. Place the chocolate in a large bowl and pour the hot cream over the top. Leave it to sit for 3 minutes before stirring at all. Whisk the cream and chocolate together until silky smooth. Pour into the chilled tart base and place in the fridge for 2 hours to set.

Remove from the fridge 30 minutes before serving. Dust with cocoa powder if desired.

Method to make a dairy-free version

Replace the dairy cream with coconut cream. It’s important to use one that is runny in the can, rather than one that separates into solid and liquid parts.

Roughly chop the chocolate and melt over a water bath. At the same time, gently heat the coconut cream. Don’t let it reach simmering or boiling point. Aim for it to be hot with small bubbles around the edges of the pot.

Pour the melted chocolate into the heated coconut cream and whisk well until silky smooth. Pour into the tart case and place in the fridge to set.