Chocolate Ganache Tart with Strawberries


Happy Tuesday, everyone!

I hope everyone had a fabulous weekend celebrating with your mothers and family!

My weekend was wonderful because E drove home to spend the holiday with us, so the whole family was together… it was a real treat to see her and to actually having a work-free, relaxing weekend as a family.

Having E home was not the only treat we enjoyed this weekend – I (along with my mom) whipped up a dessert that looked impressive but was super easy to make!

This dessert combines three of my favorite things – strawberries, chocolate, and Oreo cookies.


These three humble ingredients come together to create a Chocolate Ganache Tart with Strawberries.

And it all starts with tossing some Oreo cookies into a food processor.


And pulsing until they turn into crumbs. Then add some butter and pulse some more.


Until the mixture looks like black, wet sand.

Pour the cookie crumbs into a 13¾”x4¼”x1” rectangular tart pan.


And press with your fingers to form an even layer on the bottom of the pan and up the sides. Pop the crust into the freezer to chill while you make the filling.

And the filling is just a simple chocolate ganache.

Heat 7oz of heavy cream (just shy of one cup) on the stove until it becomes hot, but does not simmer or boil.


Pour the hot cream over a mix of bittersweet and semi-sweet chocolate chips and let stand for 1-2 minutes. Stir gently and…


…tada! You just made chocolate ganache. Perfect to dip strawberries in, top cakes with, or use as a filling for Chocolate Ganache Tart.

Pour into the chilled Oreo crust.


And place some fresh, ripe strawberries in a zig-zag pattern.


We used whole, hulled strawberries and they were a little too big – I recommend using smaller hulled strawberries for a better balance of chocolate and fruit. All that’s left is to chill for at least 2-3 hours, but overnight is best – it allows everything to settle and firm up.

To serve, unmold the tart from the pan.


And cut into wedges. If you want to serve this on a dessert buffet, you can cut it width-wise and have a bunch of small rectangle servings. The options are endless!

E plated the dessert, serving it with a dollop of lightly sweetened cream.


The perfect complement to a rich dessert. It was a great finish to a beautiful day.

I hope you enjoy, kiddos!

Your chocolate tart obsessed friend,


Chocolate Ganache Tart with Strawberries

  • Servings: 8 people
  • Difficulty: easy
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25 Oreo cookies

6 tablespoons unsalted butter, melted

7oz bittersweet chocolate, chopped or in chip form

3oz semi-sweet chocolate, chopped or in chip form

7oz heavy cream

6-7 medium fresh strawberries, hulled



  1. Place the Oreo cookies in the bowl of a food processor and pulse until they are finely crushed. Pour the melted butter into the cookie crumbs and pulse until the mixture becomes evenly moistened.
  2. Pour the cookie crumb mixture into a 13¾”x4¼”x1” rectangular tart pan (with a removable bottom) and press the mixture with your fingers into the bottom and sides of the pan to form an even layer. Pop the crust into the freezer to chill while you make the filling.
  3. In a small saucepan, heat the heavy cream over medium-low heat until it becomes hot – be sure not to boil or simmer the cream! In a medium-sized bowl, place the chopped chocolate and pour the hot cream over it. Let the mixture stand for 1-2 minutes, then stir to combine until the chocolate is melted.
  4. Remove the crust from the freezer and pour the chocolate filling into the crust. Top with the strawberries in a zigzag pattern.
  5. Pop the whole tart into the fridge for 2-3 hours or overnight!
  6. To serve, cut into wedges and add a dollop of lightly sweetened whipped cream.

Chocolate Molten Lava Cakes


You all know that I don’t really do the whole Throwback Thursday thing, but I’m throwing it back to this weekend when I whipped up some amazing chocolate molten lava cakes.

Chocolate cake + molten center = a happy Grad School Foodie

And this recipe by Emeril Lagasse is super simple to whip up!

It starts with a bunch of ramekins that are liberally greased with butter and flour.


I actually used baking spray (because I’m lazy) and the cakes didn’t come out of the ramekins easily (very frustration). Please don’t be like me… butter and flour them (well)!

The chocolate mixture of this cake is super simple.


Butter, powdered sugar, some heavy cream, and semi-sweet chocolate chips (Emeril uses bittersweet, so use whatever your heart desires!). Yum, yum, yum! They get melted slowly over a double boiler until the chocolate and butter melts.


Perfection. Please resist the urge to grab a spoon and dig in as it cools. And can you please marvel how shiny this chocolate is? You can see my kitchen curtains in it!

Now we just need to whip up the “cake” part of these babies and then it’s time to bake!


In the bowl of a stand mixer, combine eggs, egg yolks, sugar, salt, and vanilla. Whip the mixture on medium-high speed until it becomes light, pale yellow, and forms thick ribbons.


Sift in some flour.

Fold in the cooled chocolate mixture…


… and portion them into the ramekins. The recipe says that it makes 4 cakes but I think it actually depends on what size ramekin you used.


For me, this recipe makes four ½ cup ramekins, one 1-½ cup ramekins, and one size-undetermined heart-shaped ramekin. So I really can’t say how many cakes this will make – it’s totally individual to you!

Then all you need to do is bake in a 450 degree oven for 10-12 minutes.


And then dig in!

Enjoy, kiddos!

Happy Thursday,


Chocolate Molten Lava Cakes

  • Servings: 4-6
  • Difficulty: medium
  • Print


1 stick of unsalted butter

1 cup semi-sweet chocolate chips

2 tablespoons heavy cream

2 tablespoons powdered sugar

2 eggs

2 egg yolks

¼ cup granulated sugar

1 teaspoon vanilla extract

⅛ teaspoon of table salt

2 tablespoons all-purpose flour

Butter and flour to grease the ramekins



  1. Pre-heat your oven to 450°. Grease and flour your ramekins very well and place them on a baking sheet.
  2. In a double boiler (a glass bowl set over a pan of simmering water), melt butter, chocolate, heavy cream, and powdered sugar together – stir continuously until the mixture is smooth and glossy. Remove the chocolate mixture from the heat to cool.
  3. In the bowl of a stand mixer, add eggs, egg yolks, sugar, vanilla, and salt. Whip on medium-high speed until the mixture becomes light, pale yellow, and thick ribbons form – about 3 minutes.
  4. Sift in the flour into the egg mixture – fold to combine. Add in the cooled chocolate mixture and fold in gently.
  5. Divide the batter between each ramekin. Place ramekins into the oven and bake for 10-12 minutes, until the sides and top are just set but still soft. Remove from the oven and let them cool slightly before unmolding onto a plate.

Serve the cakes by themselves or with a dollop of slightly sweetened whipped cream.

Recipe slightly adapted from Emeril Lagasse.