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Valrhona Chocolate and Raspberry Cacao Tartlets

Valrhona Chocolate and Raspberry Cacao Tartlets

Makes 8 tartlets

 

50ml double cream

50g Valrhona dark chocolate chopped

25g butter (unsalted)

½ jar Can Bech Raspberry Cacao Spread

½ pack Confiletas Neutral Mini Tartlet Cases

Fresh As Raspberry Whole  to garnish

 

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 the Can Bech Orange Cacao Spread  and topping with Fresh As Mandarin Segments

 

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