Chocolate Truffle Tarts with Raspberry

This is my dads personal favorite. He wont stop begging me to make these again! This is the very first dessert I started to bake -- they were his father's day request :) You have to be a huge chocolate fan to love these! They are very rich.

Crust

First, use a fork to mix together

1 1/2 cups of fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers, it doesnt matter which one)

6 tablespoons of melted butter

Then spray the cups of a cupcake pan with a vegetable spray. Cut out parchment or waxed paper to line the bottoms of the cupcake holders. Press the crumbs over the bottom and sides of the cupcake holders. build the sides up to about 1 1/2 inches.

Place a raspberry in the center of each crust

Truffle mixture

in a sauce pan, bring

1.2 cup of heavy cream

to a simmer over low heat

place 8 ounces of doos-quality bittersweet chocolate chopped in with the cream and mix until chocolate is melted. once melted, pour the chocolate into a bowl and add

1 teaspoon of pure vanilla extract

and mix until smooth. set aside and let cool for 1 hour at room temperature.

once it was let sit, beat the chocolate at medium speed until it is thick and light colored

Fill the tarts with the truffle mixture and smooth the tops. you can also top it off with another raspberry :) this would call for about 12 raspberries if you were to do that. otherwise it would only take about 6.

refrigerate until set, about 2 hours.

And there you have it!! Very easy to make. This only makes about 6 servings but trust me, only one is more than someone can finish in one sitting (unless you are my dad) ;)