- 6 ounces dark chocolate (60-70% cacao), chopped
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- One 9 or 10-inch prebaked tart shell
- Hazelnuts for garnish
In a medium bowl, combine dark chocolate and honey. In a small saucepan, bring the cream to a simmer. Pour over chocolate and stir with a spatula until chocolate is melted and the mixture is smooth. Add butter and vanilla extract and stir until butter is melted and the mixture is smooth. Pour almost all into prepared tart shell. Top with hazelnuts and drizzle with remaining chocolate. Chill in refrigerator at least 2 hours to allow filling to set. Serve at room temperature.