Raspberry Truffle Tartlets
Votes: 2
Time: 2 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A delicious no-bake chocolate raspberry tart. The tartlet base is made from crushed chocolate cookies mixed with butter. The mixture is then spooned into muffin tins and formed into cups. Place a berry in the bottom of each tartlet and top with the truffle mixture. The juicy raspberries pair beautifully with the rich flavor of dark chocolate. Refrigerate the tartlets until set, then enjoy. You can also roll the chocolate mixture into balls and roll them in cocoa powder to create delicious handmade truffles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cakes
- 1.5 cups finely crushed chocolate cookies (Oreo or wafer cookies)
- 6 tablespoons melted butter
- 1 serving dark chocolate truffles, recipe below (whip, but do not roll into balls)
- 6 fresh raspberries + extra for serving
Dark chocolate truffles
- 0.5 cups heavy cream
- 220 g dark chocolate (70%), chopped
- 1 tsp vanilla extract
- 1 cup cocoa powder, for dusting
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Recipes with similar ingredients: truffles, dark chocolate, dark chocolate, cocoa, cream, raspberry
Cooking the dish according to the recipe:
- Using a fork, combine the crushed cookies with the butter. Spray a 6-cup muffin tin with cooking spray. Line the cups with strips of parchment or waxed paper that are as wide as the diameter of each cup and long enough to hang over the edges of each cup (this will make removing the cupcakes easier). Use the bottom of a small glass to press the crushed cookies into the bottom and sides of the cups, allowing the edges to rise about 4 cm (1.5 in).
- Place a raspberry in the center of each cake layer and pipe the truffle mixture onto the top using a piping bag or a plastic bag with the corner snipped off. Smooth the top and refrigerate for about 2 hours to allow the chocolate to set.
Dark chocolate truffles
Pour the cream into a saucepan and bring to a simmer over low heat. Pour the cream over the chocolate in the bowl and let it sit for about 10 minutes until the chocolate melts. Add the vanilla and stir until smooth.- Set the mixture aside for 1 hour to cool to room temperature. Then beat it with a mixer on medium speed until thick and light in color. Spread the mixture on a baking sheet and smooth the surface. Refrigerate for about 2 hours to allow the chocolate to set.
- Place cocoa powder in a deep plate or shallow bowl. Using a watermelon scoop or a small ice cream scoop, form chocolate balls. Place them in the cocoa powder bowl and roll them with two forks to coat the surface completely. Then, using the forks, carefully transfer the balls to a parchment- or waxed paper-lined baking sheet.
Categories:
recipe / Mixer / Festive dishes / Desserts / Cakes / European cuisine / French cuisine / Tyler Florence
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