These desserts are not only great for a party (and this time of year, parties are everywhere!), but they’re so easy to make. I actually made these for my husband’s surprise birthday party this summer, but I thought they’d be an appropriate share for holiday parties, too! I had pre-made these and set them out before dinner, and I’m pretty sure they didn’t make it through the appetizer course. They will be a big hit for your party 🙂 Here are the recipes for Chocolate Raspberry Cream Tarts and Chocolate Almond Raspberry Tarts.
Chocolate Raspberry Cream Tarts
1 1/2 C. Heavy Whipping Cream
1 T. heaping Powdered Sugar
4 oz. Fresh Raspberries, divided
12 Pre-Made Chocolate Cups (you can find these in chocolate section of the baking aisle)
1 square HIgh Quality Semi-Sweet Baking Chocolate
In a chilled bowl, add the heavy cream, powdered sugar and whip on low to medium speed until soft peaks begin to form. Set aside. Count 12 raspberries and set aside. Mash the remaining raspberries as finely as possible. Add raspberries to whipped cream and whip on low to medium speed until mostly stiff peaks form. Fill a pastry bag fitted with a large star tip with cream. Pipe cream into chocolate cups. Add one raspberry per cup and shave, using a fine rasp, high quality chocolate over top of tarts. Serve immediately or set in refrigerator until ready to serve. Enjoy!
Chocolate Almond Raspberries Tarts
15 (1 package) Phyllo Dough Cups (found in the frozen dessert section)
4 oz. Fresh Raspberries
1 bar High Quality Semi-Sweet Baking Chocolate, divided
Almond Slices
In a microwave safe bowl, melt three quarters of the baking chocolate slowly, stirring after every 20-30 seconds. Do not overheat or you will burn the chocolate – be patient with the process and once it’s warm, finish the melting by stirring the chocolate. Gently spoon the chocolate into the bottom of each of the phyllo dough cups and let sit for a few minutes. Before fully set, add one raspberry to each cup. Sprinkle a few almond slices in each cup. Serve and enjoy!
