Valrhona Chocolate and Raspberry Cacao Tartlets
Makes 8 tartlets
50ml double cream
25g butter (unsalted)
For the Ganache
In a saucepan over medium heat, bring the cream to a simmer, then remove from heat and add the chocolate and butter. Let it stand a few minutes then stir until ganache is smooth and shiny.
To make the Tartlets
Place a tsp of raspberry cacao spread in each tartlet. Spread the ganache over each tartlet, covering the cacao spread. Refrigerate for at least 2 hours.
Remove from the refrigerator and serve decorated with the raspberries.
* Try substituting the raspberry spread for theand topping with
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