Raspberry Chocolate Truffle Tarts
- 1/2 cup heavy cream
- 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
- 6 tablespoons melted butter
- 24 fresh raspberries
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.
Use a fork to mix together the chocolate wafer crumbs and butter. Line the cups of a 24-cup mini muffin tin with paper liners. Use the bottom of a shot glass to press the crumbs over the bottom and up the sides of the muffin cups.
After it has cooled at room temperature for about an hour, beat the chocolate mixture at medium speed until it gets thick and light colored.
Place a raspberry in the center of each crust and using a teaspoon fill each muffin cup with the chocolate mixture.
Smooth the tops and refrigerate until set, about 2 hours.