Chocolate-berry tartlets.

We need (to form approximately 24-26sm):
For the cake: 450 g crumbly biscuits,
200g dark chocolate (at least 70% cocoa),
100g cream (35% fat),
150g butter,
2 tbsp cocoa.

For the filling: 30 g sugar,
100g dark chocolate (at least 70% cocoa),
100g cream (35% fat),
300-320 grams of raspberries.

1. Melt water bath for all the chocolate and cream 100g. Mix well and set aside. Whip the remaining cream with sugar and put into the refrigerator.
2. For the shortcake biscuits in a blender grind to a fine crumb. Mix with softened butter and cocoa. Add 100g of melted chocolate and cream. Stir until smooth.
3. Form for tarte lay a parchment or cling film, put the mixture evenly and put into the refrigerator for 30 minutes to fall asleep and she had taken the form of cake.
4. For the filling mix gently whipped cream with sugar and remaining chocolate mixture. Put the cream on the cake. Put into the refrigerator for 30 minutes.
5. Garnish with frozen cream layer of berries and mint leaves.
6. Remove in the refrigerator for 2-3 hours.


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