This was originally a Tyler Florence recipe only he didn't serve it with fresh whipped cream and/or a raspberry sauce. However, dues must be paid for this fabulous dessert. Otherwise, I'd never have come up with all this on my own. Tyler Florence totally rocked my world with this delicacy!
Chocolate Raspberry Truffle Tarts Adapted From Tyler Florence:
Ingredients For Shells:
1 -1/2 cups of finely crushed chocolate wafer crumbs (just use Oreos without the center if you can't find wafers)
Ingredients For Chocolate Truffle Mix:
3/4 cup heavy cream
8 ounces of good-quality (70%) semi-sweet chocolate, finely chopped
1/4 cup cocoa powder, for dusting
Ingredients For Topping:
1 cup whipping cream
2 -3 teaspoons granulated sugar
1 teaspoon pure vanilla
1 small container of fresh raspberries, rinsed and dried
1. Use fork to combine melted butter and crushed chocolate wafers.
2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray
4. Fill each of the 6 muffin cups with the crushed wafer and butter mixture and use small juice glass to press into shape. The mixture should go up the sides about 1-1/2", but not all of mine did and they were just fine.
5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.
6. Heat cream over medium low heat until it comes to a simmer. Place finely chopped chocolate in a small bowl and pour heated cream over chocolate. Allow to stand for 10 minutes.
7. When time is up, whip the cream and chocolate with a whisk until blended. Let stand at room temperature for one hour. When hour is up beat the mixture as fast as you can or use medium setting on a hand mixer until mixture thickens and lightens in color. I suggest a hand mixer.
8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.
10. Place muffin tin back into fridge for at least one hour.
11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.
1 - 12 ounce package of frozen raspberries, thawed
1/4 cup sugar
3/4 teaspoon cornstarch
1. Place thawed raspberries in a strainer (or sieve) over bowl and press lightly to extract juice. (If you press too hard the seeds will come through and you'll have to strain it again with cheesecloth in a strainer).
2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.
3. Meanwhile, mix water and cornstarch until combined.
4. When raspberry mixture is hot, slowly whisk in cornstarch. Bring to a boil and cook 2 minutes or until thickened. Allow to stand at room temperature until ready to use.
2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.
3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.
4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.