Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
2 hr 20 min
(includes setting time)
Active:
20 min
Yield:
12 tarts
Level:
Intermediate
Total:
2 hr 20 min
(includes setting time)
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

Recipe courtesy of Julie Hession

Cherry and Coconut Whoopie Pies

Recipe courtesy of Chuck Hughes

Black Forest Cake

Recipe courtesy of Katie Lee

Black Cherry Ice Cream with Chocolate Sauce

Recipe courtesy of Rachael Ray

Chocolate Covered Dried Cherries

Recipe courtesy of Jacques Torres

Black Forest Cupcakes

Recipe courtesy of Sandra Lee

Spicy Double Dark Chocolate Cake

Recipe courtesy of Sweet Cheeks Baking Company

Chocolate-Covered Cherry Cookies

Recipe courtesy of Food Network Kitchen

Cherry-Chocolate Crinkles

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories