Truffle Tarts with Raspberries

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I made these in a mini cupcake pan with half of a raspberry in each. I'm making them again tonight for a dessert that we're hosting and I'm going to do the same except put in a whole raspberry. I'm also going to use paper candy cups instead of the parchment to cut back on the prep. My son said I have to make these often!

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I made these the night before Valentines Day and my girlfriend loved it! The roommates also liked the leftovers. Will definitely make again.

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This was a delicious and easy to make dessert. My husband (not usually a chocolate fan raved about it. It's creamy, decadent, and the raspberries add just the right touch. Will definitely make again.

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Very simple and delicious! I added some dried cherries into the crust.I think the butter was a little heavy - would halve the butter next time. such good flavor.

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Oh these are SO good! I made them last night for Valentine's Day and they turned out fabulous. I made the oreo crust the night prior to let the crusts set overnight before making the truffles and assembling the tarts. These were so simple to make, other than some maneuvering to form the crusts in the muffin pan, and were absolutely fantastic. These are also actually pretty inexpensive to make, which is a huge plus!

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This recipe was absolutely delicious!!! Perfect Valentine's Day dessert. I found that 6 Tbsp of melted butter was a little too much (the cookie crumb crust didn't form very easily however after refrigeration, it set just fine. There was a lot of leftover truffle chocolate, so I'd probably divide the recipe in two next time. I included 1 raspberry as well as a spoonful of raspberry jam on the bottom, which was delicious. I did not grease my muffin tin, but I probably should have. My tarts stayed together, but I had to run a knife around the edges in order to keep it from sticking. I'll definitely make it again!

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I plan to make this for valentine's day and was wondering if anyone has done this recipe in advance?? like maybe a day in advance ? does it suffer from staying in the fridge for so long? thanks in advance for anyone who answers!!

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These are great. I made them in a mini muffin pan to keep them at bite size and used shot glass to form the bottom. Also I used the mini cupcake papers instead of waxed paper. They came out pretty and delicious. A very very rich flavor.

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These were so easy and delicious! The only thing I would change is to add a couple of raspberries next time. I will be making these again for sure. For those who think they are too rich, you could do half milk chocoloate but we love dark chocolate and thought they were perfect.

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Love these! The crust is kind of a pain in the butt, but if you measure out the crumbs and the butter exactly, you should not have a problem with the crust staying together. (A sandcastle with no water crumbles, and collapses with too much water...Do not let the mix cool until it is in the shells! I added a bit of raspberry jam in the center. For those who are concerned about the richness, I added a pinch of salt and 2 tablespoons of coffee, which gave the mix more depth that just sweet dark chocolate. The 1/2 cup of "just to simmer" cream did NOT melt the chocolate so I made a double boiler which worked out fine.