Chocolate Raspberry Bites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Gourmet September 1997 Ingredients:
8 ounces chocolate, fine-quality bittersweet |
2 cups heavy cream |
1 cup raspberries, picked-over small |
9 ounces chocolate, fine-quality bittersweet |
7 tablespoons unsalted butter |
1 tablespoon light corn syrup |
1 1/8 sticks cold unsalted butter |
1 1/2 cups all-purpose flour |
3/8 cup confectioners' sugar |
1/4 teaspoon salt |
1 1/2 large egg yolks |
1 1/2 tablespoons ice water |
1/2 teaspoon vanilla |
Directions:
1. 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.
2. Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.
3. Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not
4. overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a
5. small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches
6. high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it).
7. Chill tartlets until filling is firm, about 1 hour.
8. 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
9. saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze
10. over low heat to barely warm before proceeding.
11. To glaze tartlets: 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 containers. Keep tartlets chilled until ready to serve.
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