Dark ChocolateTruffle Tarts with Fresh Raspberries

1. 1

   Add the chocolate wafer crumbs and butter in a medium bowl, stir with a fork until well mixed

2. 2

   Coat the cups of a 6-muffin tin with cooking spray or brush with butter.

3. 3

   Place the parchment papper in the cups, cut to let papper be as wide as the diameter of each cup and long enough to overhang the sides (Overhang can help you remove the tarts later).

4. 4

   Press the crumbs over the bottom and sides of the muffin cups with the bottom of a small glass or your fingers, building the sides up to 1 1/2 inches.

5. 5

   Arrange a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture.

6. 6

   Smooth the tops and keep refrigerate until set, 2 to 3 hours.

* Per serving · 4 servings · Values may vary.