I know that's a long name, but I think that's best because it describes what these are. The chocolate is raspberry flavored and dense like a truffle. I made these one day when I realized I had forgotten to make something sweet for the happy hour I was hosting that evening. I'm a savory kind of girl, so sweets aren't always on my mind, but I knew my friends would not feel the same way about not having anything sweet. I did NOT want to go back to the grocery store, so I did a quick reconnaissance of my kitchen to see what I could come up with. I keep these phyllo cups in my freezer for just such an occasion. They are so cute and can be filled with something sweet or savory and make anything look like you went to a lot more trouble than you actually did. The baking chocolate is always in the pantry too. Here's what you'll need:
- 8 one ounce squares of semi-sweet baking chocolate
- 3 one ounce squares of unsweetened baking chocolate
- 1/4 C semi-sweet chocolate chips plus a few extra to stuff the raspberries
- 3 oz raspberry wine vinegar
- 4 oz half and half
- fresh raspberries
Start by melting the 3 kinds of chocolate in a bowl over simmering water. Stir until all the chocolate is melted and glossy. Add in the raspberry vinegar and stir. Initially, the chocolate will start to seize up, but just keep stirring and it will smooth out. Then add the half and half and stir until smooth.
While the chocolate is melting, stuff each of the raspberries with a chocolate chip by putting the pointed side into the belly button of the berry. I'm not sure that is actually called the belly button, but you know what I'm talking about.
Once the chocolate is completely smooth, spoon some into a pastry cup, filling about 3/4 of the way. Place one of the stuffed raspberries on top, pressing it in until it is almost flush with the chocolate. Repeat until all 15 cups are filled.
Now refrigerate them to help the chocolate to set. Before you are ready to serve, take them out of the refrigerator because they are best served at room temperature. If you have any left over, store them in the refrigerator so the raspberries will stay fresh. Aren't these cute? I served them on a rustic wood tray that my mom and dad made for me. They were a big hit!
I made 15 of these and had enough chocolate left over to dip 2 dozen strawberries and make 12 raspberry truffles. You could easily make 30 of the tarts if you need that many, just keep in mind that they won't last long because of the fresh raspberries.
So, I ended up with 3 different treats all from the same base. I love it when that happens!