Chocolate Ganache Tartlettes
- 3 1/2 cups finely chopped dark chocolate
- 1/2 cup heavy cream
- 1 tbsp unsalted soften butter
- 12 mini pastry shells, pre-baked
Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Spoon or pour mixture into pre-baked mini pastry shells (1 1/2 inch by 1 1/2 inch). Let cool and allow chocolate to become firm before serving. Can refrigerate for up to three days. Served chilled.
Garnish with fresh whipping cream and a fresh raspberry if desired.