Chocolate Raspberry Mini Tartelettes

Before I get to today's recipe, I wanted to share the winner of the Salem Style scarf giveaway!

a Rafflecopter giveaway

Congratulations, Lindsey! Lianna and I will be in touch to get your address. :) Thanks to all who entered!

This past Saturday night, my friend Cordy had a going away party for our friend Ashley who is moving to Colorado. I wanted to bake something sweet using her favorite flavors, chocolate and raspberry, so I created these mini tartelettes! They were easy to make and only require a little bit of baking, so I'll definitely be making them again some time. Try them out and let me know what you think!

Raspberry Infused Chocolate Ganache Mini Tartelettes

makes about 20 servings

for the chocolate crust...

• 2/3 of a 9oz box of Nabisco Famous chocolate wafers (a little more than 2 cups crushed)
• 1 stick of unsalted butter, melted

1. preheat oven to 350F and line a mini muffin tin with 20 paper liners.
2. put the wafers and the butter in your food processor and pulse until they turn into crumbs.
3. using the back of a 1/2 tablespoon, press the crumbs into the bottoms and sides of each muffin tin, making a little cup of crumbs.
4. bake for 10 minutes and then stick in the fridge to cool down.

for the ganache filling...

• 1/2 cup heavy cream
• 8oz semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 3oz raspberries, pureed
• a few tablespoons of sweetened cocoa powder, if necessary
• 20 raspberries for the topping

1. put the chopped chocolate in a large, heatproof bowl.
2. pour the heavy cream into a saucepan and bring it to a simmer over low heat. be careful not to let it form a skin on the top.
3. pour the cream over the chocolate and keep stirring until it becomes nice and smooth.
4. add the vanilla and the raspberry puree and continue to stir. 
5. if the chocolate hasn't totally melted, stick the bowl into the microwave in 15 second intervals, stirring in between until it's melted and thick.
6. if the chocolate isn't thick enough to form a ganache, add a few tablespoons of sweetened cocoa powder to thicken it up.
7. stick in the fridge, covered, for an hour.
8. when the ganache has cooled, spoon it into the chocolate crumb cups until just full and top with a raspberry.
9. store leftovers in an airtight container in the fridge. the ganache tastes best when cool!