Description
What would impress your sweetie more than homemade chocolates?
Ingredients
Scale
- 1 cup dark semisweet or bittersweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp raspberry liqueur
- Fresh raspberries
Instructions
- Line a regular size muffin pan with unbleached parchment liners, two per cup.
- To make the ganache, heat the cream just to a boil and then pour it over the chocolate slowly. Set aside to let chocolate soften. Whisk until smooth. Whisk in the liqueur and pour into muffin cups, filling only ⅓ with the ganache.
- Let ganache cool partially, then top with raspberries and refrigerate to complete cooling.
- To serve, remove tartlets from the tin and remove the parchment cups.
Notes
These will be easiest to remove using the unbleached parchment.