Sparkling wine and chocolate make a delightful pairing in this elegant tart, perfect for celebrations or any special occasion. A crisp chocolate graham cracker crust supports a rich semisweet chocolate ganache, finished with a light white chocolate cream infused with sparkling wine. If you prefer to avoid alcohol, the recipe includes an easy substitution so you can enjoy the same luscious texture and flavor without the wine.
Sparkling Wine Chocolate Ganache Tart
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Makes 1 (9½-inch) tart
Ingredients
- 1½ cups (176 grams) chocolate graham cracker crumbs (about 12 sheets)
- 2 tablespoons (24 grams) granulated sugar
- 6 tablespoons (84 grams) unsalted butter, melted
- 10 ounces (284 grams) 64% cacao semisweet chocolate, finely chopped (about 1⅔ cups)
- 2 cups (480 grams) cold heavy whipping cream, divided
- ¼ teaspoon kosher salt
- ⅓ cup (80 grams) plus 2 tablespoons (30 grams) brut sparkling white wine, divided
- 6 ounces (170 grams) white chocolate, finely chopped (about 1 cup)
- Garnish: dark chocolate crunchy pearls , semisweet chocolate shavings
Instructions
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Preheat the oven to 350°F (180°C). Lightly spray a 9½-inch fluted removable-bottom tart pan with baking spray that contains flour.
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In a food processor, pulse the chocolate graham cracker crumbs with the granulated sugar until evenly combined. Add the melted butter and pulse until the mixture holds together when pressed. Press the crumbs firmly into the bottom and up the sides of the prepared pan.
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Bake the crust for 8 to 10 minutes, until it is set and fragrant. Cool completely on a wire rack.
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Make the semisweet ganache: set a heatproof bowl over simmering water. Combine the semisweet chocolate, 1 cup (240 grams) of the cold heavy cream, and the salt. Stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in ⅓ cup (80 grams) sparkling wine until fully incorporated. Pour the ganache into the cooled crust and chill until set, at least 3 hours or overnight.
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Prepare the white chocolate base for the topping: in a clean heatproof bowl over simmering water, melt the white chocolate with ⅓ cup (80 grams) cold cream, stirring until smooth. Remove from the heat and transfer to the bowl of a stand mixer. Let cool to room temperature (about 70°F / 21°C).
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Whip the topping: using the whisk attachment, beat the cooled white chocolate mixture on medium speed while gradually adding the remaining 2 tablespoons (30 grams) sparkling wine. Reduce the mixer to medium-low and slowly pour in ⅓ cup (80 grams) cold cream, beating until smooth and scraping the bowl as needed. Increase speed to medium and gradually add the last ⅓ cup (80 grams) cold cream, beating until medium-stiff peaks form. You may finish by hand with a whisk if needed—avoid overmixing.
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Spread the white chocolate cream over the chilled semisweet ganache, creating gentle swirls without overworking the mixture. Garnish with dark chocolate crunchy pearls and semisweet chocolate shavings if desired. Chill until the topping is set, about 30 minutes. Remove the tart from the pan and serve promptly.
Notes
To dial down the wine flavor, reduce the sparkling wine in the white chocolate topping to 1 tablespoon (15 grams). For a nonalcoholic version, substitute the sparkling wine in the ganache with the same amount of heavy whipping cream and omit the wine in the white chocolate topping. These adjustments keep the texture and richness while removing alcohol.
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