Truffle Tarts with Raspberries

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Picture of Truffle Tarts with Raspberries Recipe 1 Video | Photo: Truffle Tarts with Raspberries Recipe
Rated 4 stars out of 5
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Total Time:
2 hr 20 min
Prep
20 min
Inactive
2 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
  • 6 tablespoons melted butter
  • 1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
  • 6 fresh raspberries, plus extra for serving

Directions

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.

Dark Chocolate Truffles:

1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting

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. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the 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 baking sheet.

Yield: 15 to 20 candies, depending on size

Prep Time: 25 minutes

Cook Time: 15 minutes

Inactive Prep Time: 3 hours

Ease of preparation: Intermediate

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Newest Ratings and Reviews

Read all 64 reviews

  • on April 12, 2013

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    Got rave reviews on this one! I used mini cupcake tins and cut the raspberries in half so they'd fit better. I also used cupcake papers for easier removal. The fresh raspberries complement the richness of the chocolate beautifully!

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  • on February 23, 2013

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    This recipe is awesome! As soon as you figure it out, it's so simple. If you're not a big fan of super rich chocolate dessert then just add a little more cream. It's really not that hard to make adjustments if needed. I have made them in a smaller cupcake pan and the bigger size as well. It's so good and really pretty. It will impress anyone.

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  • on April 08, 2012

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    I thought this would be fun to make, but it was harder than I thought it would be. However, now that I have made it, I know what to change for next time and I believe it will be easier.

    The truffle mixture was too thick and when I put it in the bag, it busted it open, over and over again. I ended up spooning it on. It does not look as pretty, but in the end it still tasted good. Next time I would probably use a little more heavy cream and would not let it sit for a full hour. I also used cupcake tins instead of wasting time cutting waxed paper. It was great though. Very rich and exactly what I was craving.

    people found this review Helpful.
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