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Ingredientes
- The large amount of chocolate glaze called for in this recipe makes the dipping process easier. (The leftover glaze is an excellent sauce for ice cream.)
- 8 ounce fine-quality bittersweet chocolate (not unsweetened)
- 2 c. heavy cream
- 1/2 x recipe (24)
- 1 c. picked-over small raspberries
- 9 ounce fine-quality bittersweet chocolate (not unsweetened)
- 7 Tbsp. unsalted butter
- 1 Tbsp. light corn syrup
Direcciones
- Make filling:Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add in chocolate, stirring till mix is smooth. Transfer filling to a bowl and cold slightly. Refrigeratefilling, its surface covered with plastic wrap, at least 4 hrs, or possibly till completely cool, and up to 3 days.
- Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or possibly till pale and thickened (don't over beat or possibly it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell. Press 2 or possibly 3 raspberries into filling in each shell and pipe more filling 2 inches high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it). Refrigeratetartlets till filling is hard, about 1 hour.
- Make glaze:Chop chocolate and cut butter into pcs. In a double boiler or possibly a metal bowl set over a saucepan of barely simmering water, combine all glaze ingredients, stirring till mix is smooth. Transfer glaze to a small saucepan and cold to barely hot. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely hot before proceeding.
- To glaze tartlets:Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze till filling is submerged almost to shell, holding tartlet over glaze a few seconds to let excess glaze drip back into pan. Repeat procedure with remaining tartlets. Refrigeratetartlets till glaze is set, about 15 min. Tartlets may be made 1 day ahead and chilled in airtight containers. Keep tartlets chilled till ready to serve.
- Makes 24 tartlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 12 servings | |
| Calories 134 | |
| Calories from Fat 124 | 93% |
| Total Fat 14.12g | 18% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 10mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.52g | 0% |
| Protein 0.48g | 1% |
