RASPBERRY-CHERRY CHOCOLATE POPPERS

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Raspberry-Cherry Chocolate Poppers image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 12 tarts

Number Of Ingredients 5

3/4 cup heavy cream
8 ounces dark chocolate (70 percent), chopped fine
Three .33-ounce packages cherry Pop Rocks
12 raspberries
Mini gold stars, for garnish, optional

Steps:

  • Special equipment: a 12-cup silicone mini muffin pan
  • 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.
  • 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.
  • Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

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