I thought long and hard and I found the answer in this chocolate truffle tart. It was rich in chocolate flavor, smooth, and a little fruity; a dessert that's manly and elegant. The trick that I learned was that the chocolate didn't need to be super bitter to achieve the velvety texture. Chocolate can get grittier as it gets bitter, so choosing chocolate liquor content between 60-70% should be enough. I use Lindt chocolate bars and was very pleased with the result. We enjoyed having tiny slices accompanied with a big dollop of frozen espresso-flavored custard.
Speaking of frozen custard, I tried a new brand called Snoqualmie. Costco had the pumpkin custard sample in their store and it was excellent, and that made me decide to try the coffee custard--yay for egg yolk in ice cream! This makes me want to try their Peppermint Stick Gelato once I see it in stores. It'll be my holiday spoil that I may (not) share! :)
Chocolate Raspberry Truffle Tart
1 1/2 cups finely ground chocolate wafers, such as Nabisco Famous (28 wafers)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 pound bittersweet chocolate (60-70% cocoa), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1/4 teaspoon salt
6 ounces fresh raspberries, plus extra to serve
Make the crust: Put a rack in middle of oven and preheat oven to 350F. Lightly butter side of pan. Stir together ground wafers and butter in a bowl until combined. Pat mixture evenly over bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes. Cool completely on a rack, about 15 minutes. (Leave oven on.)
Make the filling: Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth. Remove from heat and cool for 5 minutes. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk in chocolate mixture and until well combined.
Scatter raspberries on crust. Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edges is set and slightly puffed but center still trembles slightly when pan is gently shaken, 20 to 25 minutes.
Cool tart completely in pan on a rack, about 2 hours. (Center will continue to set as it cools.) Refrigerate tart, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa before serving. Serve with extra raspberries, cream, and/or ice cream.
Source: adapted heavily from Gourmet Today 2009