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