Raspberry Truffle Tartlets
Servings
6
servingsDon’t wait for a special occasion to make these beauties. Any day will become special because you made them. And they are soooo easy. (Recipe developed by La Bellitude for TABLE Magazine.)
Ingredients
1 cup dark semisweet or bittersweet chocolate, finely chopped
½ cup heavy cream
1 tbsp raspberry liqueur
Fresh raspberries
Directions
- Line a regular size muffin pan with unbleached parchment liners, two per cup.
- To make the ganache, heat the cream just to a boil and then pour it over the chocolate slowly. Set aside to let chocolate soften. Whisk until smooth. Whisk in the liqueur and pour into muffin cups, filling only ⅓ with the ganache.
- Let ganache cool partially, then top with raspberries and refrigerate to complete cooling.
- To serve, remove tartlets from the tin and remove the parchment cups.