These look pretty easy and very yummy. I am a fan.
- 400 g (14 oz) dark chocolate (65% cocoa solids), finely chopped
- 550 ml (19 fl oz / 2 ¼ cups) thickened cream
- 2 tbsp natural raspberry extract (optional)
- 50 fresh raspberries
- Chocolate Shortcrust Pastry
- 175 g (6 oz / 1 ¼ cups) plain (all-purpose) flour
- 25 g (1 oz / ¼ cup) cocoa powder
- 125 g (4 ½ oz) unsalted butter, at room temperature
- 80 g (2 ¾ oz / 2/3 cup) icing (confectioners’) sugar
- 1 egg yolk
Makes about 50
- Place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth. Mix in the raspberry extract, if using. Transfer to a bowl and refrigerate for 20 minutes. Remove and stir, then refrigerate for a further 20 minutes. Repeat the process twice more and continue chilling for 4 hours or overnight.
- Meanwhile, to make the pastry, sift the flour and cocoa together into a bowl. Place the butter and icing sugar in the bowl of an electric mixer and beat for 1-2 minutes or until light and creamy. Add the egg yolk and combine well. Add the flour mixture and beat until just combined. Shape into a disc, wrap in plastic wrap and refrigerate for 1-2 hours.
- Preheat the oven to 180°C (350°F/Gas 4).
- Roll the dough into 50 x 8 g (¼ oz) balls. Place each ball in a 3 ½ cm (1 ¼ inch) fluted tartlet tin and press the pastry into the base and sides. Freeze for 10 minutes.
- Place the pastry cases on baking trays and bake for 7-9 minutes or until golden and cooked. If the pastry puffs up, use a teaspoon to gently push it down. Cool in the tins for 8-10 minutes, then turn out onto wire racks to cool completely.
- Transfer the chocolate mixture to the bowl of an electric mixer and beat on medium speed for 1-2 minutes or until soft peaks form. Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe into the cases. Top with a raspberry.