We made these dark chocolate truffle cups, or as the recipe called them Truffle Tarts with Raspberries. We modified the recipe a bit and actually ended up needing to make more of the chocolate mixture. The second round we used a double boiler to melt the chocolate with the cream. We also added raspberry extract to the chocolate mixture and one batch I threw in some dark dark coco powder. Not our best truffle, but chocolate and raspberry… tasty tasty tasty!
1 1/2 cups fine chocolate wafer crumbs (from chocolate animal crackers)
6 tablespoons melted butter
6 frozen raspberries
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate
1 teaspoon pure vanilla extract
Use a fork to mix together the chocolate cookie crumbs and butter. Spray the two mini muffin tins with a vegetable spray. Line the cups with paper cupcake liners. Use the bottom of a shot glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only part way.
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.
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 chocolate mixture. Smooth the tops and refrigerate until set, about 2 hours.