Truffle Tarts with Raspberries

Prep Time: 20 min
Level: Easy
Yield: 6 servings

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