Truffle Tarts with Raspberries

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you actually follow the recipe you won't be able to fit anything other than the cookie crumbs in your tins! The chocolate was also WAY to rich to enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing receipe! I made this for my fiance for Valentine's and he was so impressed. He couldn't believe that I actually made it myself.
When making the tart, I didn't think it would stay together, especially with the crumpled parchment paper inside the tins. I figured as soon as I'd take them out of the tin they'd collapse to pieces. But to my surprise it actually came out of the tin no problem - every single one of them!!!

I find chocolate can be a bit rich sometimes, and one of my fiances favourite combinations is chocolate and raspberry. So on top of the tart I drizzled a raspberry coulis and put a doulpe of fresh whip cream beside it. It was heavenly!

The truffle is to die for!!! So delicious and smooth, almost like a mousse. I've made the truffle balls too at a party I hosted. They went so fast and I had so many people sending me emails for the receipe afterwards.

I can't say enough about this receipe. If you're a chocolate lover, you HAVE to try it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were delicious - but in the mini tins. Large muffin was way too much because they're sooo rich. I used chocolate grahm crackers and defrosted frozen raspberries (fresh were out of season and pricey!. I also used a paper liner in the mini muffin tray. They were a hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Lovely! I added 1/4 tsp cinnamon & 1/4 tsp chili powder to the truffle mixture. And I made my own chocolate graham cracker crumbs. I pushed the raspberry in the top of the tart instead of inside - it makes it pretty for guests. I served them with raspberries & blackberries to cut through the richness of the chocolate tart.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing flavor and combination of textures. We put strawberries and blueberries instead of raspberries and they were totally awesome! Thank you for the great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these and everyone LOVED THEM! I used mini muffin tins with the paper liner and it worked great. I would def. cut down on the butter as it seemed like way too much. I also used 1/2 bittersweet and 1/2 semi-sweet chocolate. I forgot to whip the truffle "batter" after it set, but it didn't seem to make a difference. Will definitely be making these in the future.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these for dessert for Easter and got feedback from my family in the form of complete silence until these little treats were completely devoured. A HUGE hit. I forgot to mix the filling before I put it in the baking pan so I just decided to make truffles out of them and start over. I had to use all semi sweet chocolate the second time as I used up the bittersweet on the first batch( the truffles themselves were absolutely delicious. They were a little sweet for my taste with the semi-sweet but still delicious. I recommend topping with homemade whip cream to cut the richness. I will definitely be making these again.