GINNA PARSONS: ‘Tis the season for chocolate



My sweet husband has had chocolate on the brain for the past week. I’m guessing this was fueled by an email he got from that touted 65 chocolate desserts for the holidays.

Now, I am not a huge fan of chocolate (I know … there ought to be a law). I will eat it in small doses but mostly I can take it or leave it.

So when Charlie came to me, salivating over chocolate cakes, pies, parfaits, puddings, tarts, tortes, candies and ice cream, I just shrugged my shoulders and gave him my best “whatever” look.

And then daughter Mary came home from college for a two-week Christmas break.

Mary loves chocolate. And Mary loves her daddy.

So guess what father and daughter did on Sunday afternoon while I was out on an assignment for work?

You guessed it.

They turned my kitchen into a branch of Willy Wonka’s Chocolate Factory.

And they could not have been happier with themselves.

For dessert Sunday night, we had this Chocolate Glazed Chocolate Tart … chocolate crust, chocolate filling, chocolate glaze.

It was surprisingly good. I think I especially liked it because it wasn’t too sweet. And a small slice was perfect with a cup of strong black coffee.

I’m told they have chocolate ice cream working in the freezer, but it won’t be ready until Friday.

That will make two down, 63 more chocolate desserts to go.

Chocolate Glazed Chocolate Tart


9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)

5 tablespoons unsalted butter, melted

1/4 cup sugar


1 1/4 cups heavy cream

9 ounces bittersweet chocolate (not more than 65 percent cacao if marked), chopped

2 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt


2 tablespoon heavy cream

1 3/4 ounces bittersweet chocolate, finely chopped

1 teaspoon light corn syrup

1 tablespoon warm water

For the crust, preheat oven to 350 degrees with rack in middle. Stir together crust ingredients and press evenly onto bottom and 3/4 inch up side of a 1-inch deep tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

For the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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