-
1
Chop chocolate and in a heavy saucepan bring cream just to a boil.
-
2
Reduce heat to low and add chocolate, stirring until mixture is smooth.
-
3
Transfer filling to a bowl and cool slightly.
-
4
Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.
-
5
Put tartlet shells on a tray.
-
6
With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy).
-
7
Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell.
-
8
Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it).
-
9
Chill tartlets until filling is firm, about 1 hour.
-
10
Chop chocolate and cut butter into pieces.
-
11
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.
-
12
Transfer glaze to a small saucepan and cool to barely warm.
-
13
Glaze may be made 1 week ahead and chilled, covered.
-
14
Reheat glaze over low heat to barely warm before proceeding.
-
15
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.
-
16
Repeat procedure with remaining tartlets.
-
17
Chill tartlets until glaze is set, about 15 minutes.
-
18
Tartlets may be made 1 day ahead and chilled in airtight containers.
-
19
Keep tartlets chilled until ready to serve.
