Raspberry-Cherry Chocolate Poppers
- prep time20 min
- total time 25 min
- serves 12
These bite-sized chocolate treats filled with Pop Rocks are sure to please the palate.
¾ cup heavy cream
8 oz dark chocolate, (70 percent) chopped fine
3 .33-ounce packages cherry Pop Rocks
Mini gold stars, for garnish, optional
1. Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
2. To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
3. Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
Special equipment: a 12-cup silicone mini muffin pan