>From the Food Network website...
~~~~~
Truffle Tarts with Raspberries
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: How Sweet It Is
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Yield: 6 servings
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into
balls
6 fresh raspberries, plus extra for serving
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.
Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate
~~~~~~~~~~
~~~***Rhonda G in Missouri***~~~
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