Raspberry Truffle Tartlets

Ingredients:

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

Preparation:

1. 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).
2. 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.

3. 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.
4. 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.
5. 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.