Raspberry-Cherry Chocolate Poppers

Total Time:
2 hr 15 min
Prep:
10 min
Inactive:
2 hr
Cook:
5 min

Yield:
12 tarts
Level:
Intermediate

Ingredients
  • 3/4 cup heavy cream
  • 8 ounces dark chocolate (70 percent), chopped fine
  • Three .33-ounce packages cherry Pop Rocks
  • 12 raspberries
  • Mini gold stars, for garnish, optional
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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