Rosy Chocolate-Raspberry Tartlets

Rosy Chocolate-Raspberry Tartlets

Treat yourself with our delightfully sweet Rosy Chocolate-Raspberry Tartlets.

Rosy Chocolate-Raspberry Tartlets
 
Yield: 6
Ingredients
  • 2 cups heavy whipping cream
  • ¾ cup semisweet chocolate morsels
  • ½ cup seedless raspberry preserves
  • ¹⁄8 teaspoon rose water*
  • 6 (3.15-inch) shortbread tartlet shells*
  • Garnish: 6 fresh raspberries, 6 fresh mint sprigs
Instructions
  1. In a medium saucepan, heat cream until very hot but not boiling. Remove from heat, and add chocolate morsels, whisking until melted. Pour mixture into a heatproof glass or metal bowl, and set in a larger bowl filled with ice. Let cool, whisking occasionally.
  2. In a small bowl, combine raspberry preserves and rose water, stirring to blend.
  3. Using a hand-held mixer, beat chocolate mixture at high speed until stiff peaks form. Transfer mixture to a piping bag fitted with a large open-star tip (Wilton #1M).
  4. Divide raspberry mixture among tartlet shells. Pipe chocolate mixture on top of raspberry mixture in a decorative rosette.
  5. Garnish each tartlet with a raspberry and a mint sprig.
  6. Serve immediately, or refrigerate for up to an hour.
Notes
*We used Nielsen-Massey Rose Water and Clearbrook Farms Large Dessert-Size Sweet Tart Shells.

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