1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
6 fresh raspberries, plus extra for serving
Instructions
In a 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.
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.
Originally Submitted
12/9/2007
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