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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups fine chocolate wafer crumbs
6 tbsp melted butter
2 tbsp plus 1/4 cup sugar
1 recipe Dark Chocolate Truffles
2 1/2 pints fresh raspberries
Dark Chocolate Truffles
1/2 cup heavy cream
8 ozs good-quality (70 percent) bittersweet chocolate, chopped
1 tsp 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.
Use a fork to mix together the chocolate wafer crumbs, butter, and 2 tbsp of the sugar in a bowl. 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 will 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 2 raspberries in the center of each crust and fill the tarts with the truffle mixture. Smooth the tops and freeze until set, about 2 hours.
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FROZEN TRUFFLE TARTS WITH RASPBERRIES
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups fine chocolate wafer crumbs
6 tbsp melted butter
2 tbsp plus 1/4 cup sugar
1 recipe Dark Chocolate Truffles
2 1/2 pints fresh raspberries
Dark Chocolate Truffles
1/2 cup heavy cream
8 ozs good-quality (70 percent) bittersweet chocolate, chopped
1 tsp 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.
Use a fork to mix together the chocolate wafer crumbs, butter, and 2 tbsp of the sugar in a bowl. 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 will 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 2 raspberries in the center of each crust and fill the tarts with the truffle mixture. Smooth the tops and freeze until set, about 2 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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