1 ½ cups graham crackers
2-3 tablespoons cocoa powder
½ cup toasted hazelnuts, finely ground
2 tablespoons granulated sugar
1 tablespoon blood orange zest, optional
6 tablespoons unsalted butter, melted
Chocolate Ganache
8 ounces dark chocolate, roughly chopped
1 cup heavy whipping cream
2 tablespoons blood orange juice
Top With
chocolate shavings
crushed hazelnuts
blood orange slices
• Preheat your oven to 350°F.
• Pulse the graham crackers in a food processor until you have about 1 ½ cups of finely ground crumbs (2 cups total if you’re not using ground hazelnuts).
• In a large bowl, combine the graham cracker crumbs, cocoa, ground hazelnuts, granulated sugar, orange zest, and melted butter. Mix until it resembles wet sand.
• Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
• Bake the crust at 350°F for about 15 minutes or until it’s dried out.
• Let the crust fully cool to room temperature before filling.
Ganache
• Finely chop the dark chocolate and place into a large bowl.
• Place the heavy cream in a microwave safe bowl and microwave (or stovetop) for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
• Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then mix in the blood orange juice until fully combined.
• Pour the blood orange chocolate ganache into the cooled tart crust and smooth into an even layer.
• Chill the chocolate blood orange art in the fridge for at least 2 hours or until the chocolate is fully set.
• If desired, garnish with chocolate shavings, crushed hazelnuts, and fresh blood orange slices!
the meandering mates 