• Chocolate230g
• Heavy cream (47% milk fat recommended)200cc
• Biscuits120g
• Butter80g
• ★Pure cocoa powder (for topping)to taste

1. 1

   Use alphabet chocolate (1 bag with 44 pieces) or about 4 chocolate bars. Using milk chocolate will be too sweet, so choose dark chocolate if you prefer less sweetness.

2. 2

   Make a 1cm cut at the top of the 120g biscuit bag to release air, secure with tape, and crush into small pieces using a rolling pin.

3. 3

   Heat butter in the microwave for 20-30 seconds to melt. Heating time varies by microwave, so judge by appearance.

4. 4

   Open the top of the biscuit bag, add the melted 80g butter, and mix thoroughly.

5. 5

   Line the sides of a removable-bottom tart pan with parchment paper and fill with the mixed biscuit mixture. You don't need to line the bottom.

6. 6

   Flatten lightly, then press firmly with a spoon or rubber spatula from the top to set.

7. 7

   Chop 230g chocolate coarsely and place in a bowl. Heat 200cc heavy cream in a pot separately until it boils.

8. 8

   Immediately pour the boiling heavy cream into the bowl with the chocolate. If using chocolate chips, you don't need to chop them; they will melt on their own.

9. 9

   Submerge the chocolate so it's completely covered, and wait 30 seconds to 1 minute without stirring to allow heat to penetrate the chocolate completely.

10. 10

    Mix gently to avoid creating bubbles, melting the chocolate. It may be difficult to mix at first, but keep mixing. If it doesn't melt completely, use a water bath.

11. 11

    When everything is well mixed and shiny, mixing is complete. Be careful not to create bubbles. You can add a little liqueur if you like.

12. 12

    Reserve about 150g of the chocolate cream in a bowl. Note: if not mixed well, it may not set properly.

13. 13

    Pour the remaining chocolate cream into the prepared crust and refrigerate until set. If made in the morning, refrigerate until evening; if made at night, refrigerate until the next morning.

14. 14

    Once set, remove the pan and parchment paper. You can sift cocoa powder on top to finish. In that case, use all the cream without reserving any.

15. 15

    If you reserved chocolate cream, refrigerate it and mix with a rubber spatula before finishing—it will reach a consistency suitable for piping.

16. 16

    Once the pan and paper are removed, lightly score the cutting lines on the surface with a knife. This helps clarify where to pipe the chocolate cream.

17. 17

    Using a 5mm round piping tip, pipe the chocolate cream in heart shapes. Keep the remaining cream for later.

18. 18

    Dust ★pure cocoa powder through a fine-mesh sieve.

19. 19

    Gently heat the remaining chocolate cream until it becomes runny. Be careful not to burn it; heat directly over low heat or use a water bath if concerned.

20. 20

    Pour the warmed chocolate cream into the center indent of each heart to finish.

21. 21

    If the finished tart is too thin, increase the chocolate and heavy cream amounts or use a smaller pan to make it thicker. You can also make it in a milk carton.

Using heavy cream with 47% milk fat will give a firm finish. Plant-based whipped cream or low-fat heavy cream may not set properly.

• Calories480 kcal
• Protein6 g
• Fat32 g
• Carbs45 g
• Sodium0.3 g