Chocolate Truffle Tartlets
- 14 oz. pkg. refrigerated pie crusts
- 3/4 cup heavy cream
- 12 oz. pkg. semisweet chocolate chips
- 1/2 pt. fresh raspberries
- - fresh mint leaves
Unfold pie crusts; cut 4 (4 ½") circles from each crust. Carefully press circles into bottom and up side of 8 (4") ramekins; prick the bottom of each crust several times with a fork. Arrange on a jelly-roll pan; bake in a preheated 450° oven until lightly browned (5-6 min.). Cool in ramekins on cooling rack. Meanwhile, bring cream barely to a boil over low heat. Place chocolate chips in a medium bowl; pour hot cream over chips, stirring until chips are melted and completely combined. Divide chocolate mixture among ramekins; refrigerate, covered at least 1 hr. up to 24 hrs. Bring to room temperature before serving; top tartlets with raspberries and fresh mint.
Variation: For Chocolate Salted Caramel Tartlets, omit raspberries and mint leaves; drizzle finished tartlets with melted caramel and sprinkle lightly with sea salt.