Overall, I didn't think they were sweet enough. I wish now that I would have used semi-sweet chocolate instead of bittersweet.
- 1 1/2 cups chocolate wafer crumbs (I used Oreos)
- 6 tablespoons melted butter
- 1 recipe Dark Chocolate Truffle mixture, recipe below
- 6 fresh raspberries, plus extra for serving
Mix together the chocolate wafer crumbs and melted butter. Spray the cups of a 6-muffin tins (or mini tins if you choose) 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 (I used the back of a measuring table spoon for the minis) to press the crumbs over the bottom and sides of the muffin cups, building the sides up. Place a raspberry in the center of each crust and with a pastry bag fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.
Dark Chocolate Truffle Mixture:
- 1/2 cup heavy cream
- 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
In a saucepan, bring the cream just to a simmer over low heat. stir to avoid getting a skin on the cream. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. (I had to put mine in the microwave for about 15 secs or so because it was still chunky.) 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.