Tuesday, April 19, 2011

Truffle Tarts with Raspberries Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Truffle Tarts with Raspberries recipe. Enjoy quick & easy desserts for every occasion and learn how to make Truffle Tarts with Raspberries.

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


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


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

Recipe courtesy Tyler Florence
Show: How To Boil Water Episode: How Sweet It Is

More Dessert Recipes:

Lemon Ricotta Granita
Lemon Curd Trifle with Fresh Berries
Easter Pie
White chocolate and berry cheesecake
Jamie's Coconut Cake
Ultimate chocolate cake

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