Recipe courtesy of Giada De Laurentiis
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Total:
2 hr 20 min
Active:
20 min
Yield:
12 tarts
Level:
Intermediate
Total:
2 hr 20 min
Active:
20 min
Yield:
12 tarts
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 12-cup silicone mini muffin pan

Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.

To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.

Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

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