Molasses and Aged Rum Chocolate Ganache Tart
A rich chocolate tart with deep molasses sweetness and notes of aged dark rum, perfect for an indulgent dessert. This french-inspired desserts ready in about 20 minutes layers dark chocolate (70% cacao), chopped, heavy cream, aged dark rum into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dark chocolate (70% cacao), chopped
- 3/4 cup heavy cream
- 2 tbsp aged dark rum
- 2 tbsp unsalted butter
- 1 tbsp blackstrap molasses
- 1 (9-inch) prepared chocolate tart shell
- 1/4 tsp (optional) sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 8 oz chopped dark chocolate in a heatproof bowl.
- Step 2: In a small saucepan, heat 3/4 cup heavy cream, 1 tbsp blackstrap molasses, and 2 tbsp aged dark rum over medium heat until it just begins to simmer around the edges, about 3 minutes.
- Step 3: Pour the hot cream mixture over the chopped chocolate and let sit for 2 minutes to soften.
- Step 4: Stir gently until the chocolate melts and the ganache is smooth and glossy.
- Step 5: Stir in 2 tbsp unsalted butter until fully incorporated.
- Step 6: Pour the ganache into the prepared 9-inch chocolate tart shell and smooth the top with a spatula.
- Step 7: Refrigerate for at least 3 hours until set. Before serving, sprinkle 1/4 tsp sea salt flakes over the tart to enhance the flavors if desired.
Frequently asked questions
How long does Molasses and Aged Rum Chocolate Ganache Tart take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Molasses and Aged Rum Chocolate Ganache Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Molasses and Aged Rum Chocolate Ganache Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses and Aged Rum Chocolate Ganache Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses and Aged Rum Chocolate Ganache Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
