We had these for dessert on Easter. They were really super duper duper yummy! lol I can not seem to find my pic of them though, so this pic is from the Food TV website, as this was a recipe I used from Tyler Florence.
Truffle Tarts with Raspberries
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark ChocolateTruffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving
Directions:
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin 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 to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. 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 truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.
Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
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. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.
If you would like to download the template, you can do so at Box.net HERE ... enjoy!
Thanks for the template lady! I hope to take a few minutes to scrap tonight, I'll use it. :D Hope all is well with ya. Miss you. :) When things settle for me, we need to HANG. Still ok with Mon?
ReplyDeleteBout time you post...lol Although every time I see your stuff makes me want to go hide mine. Your pages are great.
ReplyDeleteThank you! Your blog post will be advertised on the DigiFree Digital Scrapbooking Freebie search engine today (look for timestamp: 17 May [LA 02:53am, NY 04:53am, UK 09:53am, OZ 07:53pm] ).
ReplyDeleteThanks, Tanyia!
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