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Raspberry-Cherry Chocolate Poppers

  • Level: Intermediate
  • Total: 2 hr 20 min (includes setting time)
  • Active: 20 min
  • Yield: 12 tarts
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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


  1. Special equipment: a 12-cup silicone mini muffin pan
  2. 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.
  3. 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.
  4. Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
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