Chocolate Raspberry Truffle Tarts With Whipped Cream On a Bed Of Raspberry Sauce

Chocolate Raspberry Truffle Tarts With Whipped Cream On a Bed Of Raspberry Sauce

Since I've always been on a diet as far back as I can remember, I've

never been a big fan of making or eating desserts. I'm sure my children

would tell you the only desserts we ever had here were fruit or Flan.

Sometimes Jell-O or the occasional batch of chocolate chip cookies.

Those days are history. Now that I'm 57 I've decided that I'm going to

enjoy everything I possibly can, including desserts. I'm just going to

have to go without other things sometimes and exercise more. Maybe. Or not.

So, as Valentine's Day drew near I

looked at dessert recipes for weeks before finally deciding what to

make for Mr. Snooty on Valentine's Day. This year was my turn to do

dinner and I really wanted to make him drool this year. Mission

accomplished. Let me just say that I hit the proverbial jackpot with

this recipe. Every bite was like a sexual personal orgasm. Neither of us could do more than make Mmmmm sounds the entire time we were finishing our dessert.

This

was originally a Tyler Florence recipe only he didn't serve it with

fresh whipped cream and/or a raspberry sauce. However, dues must be

paid for this fabulous dessert. Otherwise, I'd never have come up with

all this on my own. Tyler Florence totally rocked my world with this

delicacy!

Luckily, the recipe makes enough for 6, so

we were able to do it all over again last night and tonight. Sometimes

posting it on my cooking blog as well as here on my regular blog. If I

can make this masterpiece, then anyone can, trust me. I changed the

recipe up a little and the result was sheer perfection. This is

seriously the best dessert I've ever made.

Chocolate Raspberry Truffle Tarts:

Ingredients For Shells:

Directions:

1. Use fork to combine melted butter and crushed chocolate wafers.

2. Spray the inside of six (6) cups of a muffin pan with vegetable cooking spray.

3. Line each of the six cups with a large square of either

parchment paper or wax paper. (I tried both and they both worked

perfectly. Press the liners with a small (like a juice) glass to press

them into place. Make sure there is enough overhang on each one to lift

out when they are ready.

4. Fill each of the 6 muffin cups with the crushed wafer and

butter mixture and use small juice glass to press into shape. The

mixture should go up the sides about 1-1/2", but not all of mine did

and they were just fine.

5. Place muffin tin in refrigerator until the chocolate truffle recipe is prepared.

6. Heat cream over medium low heat until it comes to a simmer.

Place finely chopped chocolate in a small bowl and pour heated cream

over chocolate. Allow to stand for 10 minutes.

7. When time is up, whip the cream and chocolate with a whisk

until blended. Let stand at room temperature for one hour. When hour is

up beat the mixture as fast as you can or use medium setting on a hand

mixer until mixture thickens and lightens in color. I suggest a hand mixer.

8. Remove muffin tin from refrigerator. Place one raspberry in the bottom center of each cup.

9. Fill a pastry bag with chocolate truffle mixture (or

you can use a plastic baggie with the corner snipped off) and fill each

of the 6 cups with the mixture. Be sure to lick or suck out the rest of

the mixture. You won't want to waste it, trust me.

10. Place muffin tin back into fridge for at least one hour.

11. Meanwhile, you can make the raspberry sauce (recipe follows) and then the whipped cream.

Raspberry Sauce:

Ingredients:

1 - 12 ounce package of frozen raspberries, thawed

1/4 cup sugar

3/4 teaspoon cornstarch

2 tablespoons water

Directions:

1. Place thawed raspberries in a strainer (or sieve) over bowl

and press lightly to extract juice. (If you press too hard the seeds

will come through and you'll have to strain it again with cheesecloth

in a strainer).

2. Transfer juice to a small saucepan; add sugar and cook over medium high heat until hot, about 3 minutes.

3. Meanwhile, mix water and cornstarch until combined.

4. When raspberry mixture is hot, slowly whisk in cornstarch.

Bring to a boil and cook 2 minutes or until thickened. Allow to stand

at room temperature until ready to use.

Final Assembly:

1. Pour 2 to 3 tablespoons of raspberry sauce over one half side of the dessert plate.

2. Carefully remove the chocolate truffle filled cups by the paper overhang, removing paper and place on top of raspberry sauce.

3. Drop 2 to 3 large dollops of whipped cream on top and one side, adding a few fresh raspberries.

4. Using a small strainer, dust lightly with the cocoa powder, which I completely forgot to do before taking the pictures.

You will totally be a rock star in your own world when you serve this dessert....