I love chocolate and berries especially when they are together. This recipe is like heaven because it has chocolate and raspberries you just cant go wrong with this. It looks delicious and would be a great dessert for a night with family and friends.
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but
not shaped into balls
6 fresh raspberries, plus extra for serving
Use a fork
to mix together the chocolate wafer crumbs and butter. Spray the cups of a
6-muffin tin with a vegetable spray. Line the cups with strips of parchment or
waxed paper, cut so that they are as wide as the diameter of each cup and long
enough to overhang the sides (you'll need this overhang to remove the tarts).
Use the bottom of a small glass to press the crumbs over the bottom and sides
of the muffin cups, building the sides up to only about 1 1/2 inches. Place a
raspberry in the center of each crust and with a pastry bag or small plastic
bag with the corner snipped off, fill the tarts with the truffle mixture.
Smooth the tops and refrigerate until set, about 2 hours.
good-quality (70 percent) bittersweet chocolate, chopped
pure vanilla extract
1 cup cocoa
powder, for dusting
saucepan, bring the cream just to a simmer over low heat. Pour the cream over
the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room
temperature. Then beat the chocolate at medium speed until it gets thick and
light colored. Spread over the bottom of a baking dish and smooth the top.
Refrigerate about 2 hours, until firm.
cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice
cream scoop to scoop out balls of chocolate; place them on the plate with the
cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
Then use the forks to carefully transfer them to a parchment or waxed lined
Yield: 15 to
20 candies, depending on size
Prep Time: 3 hours
- 6 servings