Chocolate raspberry bites

Yield: 1 Servings

Measure Ingredient
8 ounces Fine-quality bittersweet chocolate (not unsweetened)
2 cups Heavy cream
½ Recipe (24) sweet tartlet shells, removed from baking cups
1 cup Picked-over small raspberries
9 ounces Fine-quality bittersweet chocolate (not unsweetened)
7 tablespoons Unsalted butter
1 tablespoon Light corn syrup
Sticks (1 Cup plus 2 Tablespoons) cold unsalted butter
3 cups All-purpose flour
¾ cup Confectioners' sugar
½ teaspoon Salt
3 larges Egg yolks
3 tablespoons Ice water
1 teaspoon Vanilla




Make Filling: Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.

Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with ½-inch plain tip and pipe a small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into ech shell, making sure the filling touches insides of shells all the way around (to firmly anchor it). Chill tartlets until filling is firm, about 1 hour.

To Make Glaze: Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water combine all glaze ingredients, stirring until mixture is smooth. Transfer glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely warm before proceeding.

Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze until 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. Chill tartlets until glaze is set, about 15 minutes. Tartlets may be made 1 day ahead and chilled in airtight containters. Keep tartlets chilled until ready to serve. Meks 24 tartlets.

Sweet Tartlet Shells: For this recipe you will need two mini-muffin pans, each containing twelve 1¾- by 1-inch cups.

Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separtely in plastic wrap, at least 1 hour and up to 1 week.

Preheat oven to 400 F.

Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four ⅛-cup mini-muffin cups (about 1 ¾ inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.

Gently loosen shells with a knife and remove from cups, reserving shells for chocolate raspberry bites (recipe below).

Make more shells (for lemon meringue bites; recipe above) in same manner but after loosening shells do not remove them from cupss. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature. Makes 48 tartlet shells.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Syber12@... on Oct 26, 1997

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