If you're looking for an easy, mouthwatering dessert, these individual No Bake Chocolate Raspberry Truffle Tarts are perfect with a sophistication that will make everyone think you stopped by the best bakery in town. (Shhh! Don't tell anyone these can be made ahead!)
A press in chocolate crust holds a chocolate truffle filling which is topped with fresh raspberries. While especially nice for Valentine's day, it is good anytime.
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Why You'll Love This Recipe
This recipe uses a few easy to get ingredients most of which you probably have on hand.
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These are so simple to make. There is no baking which makes this ideal for beginner bakers that want a spectacular looking and tasting dessert that impresses.
If time is your foe, these tarts, minus the fresh raspberries can be made several months ahead and frozen.
Chocolate and raspberries are an awesome combination. If you want to dress them up drizzle the raspberries with a little chocolate or serve with the classic dessert sauce creme anglaise which can also be made ahead.
Recipe Ingredients
Clockwise: Graham cracker crumbs, powdered sugar, unsalted butter, cocoa.
Chocolate Truffle Filling
Please see the chocolate note under ingredients.
Ingredients read left to right.
Back Row: Semisweet chocolate, fresh raspberries and heavy cream. Front Row: Granulated sugar, unsalted butter, and vanilla.
- It is important to use quality chocolate for the filling for the best taste and texture. Brands found in grocery stores include Ghiradelli and Guittard among others. While the chocolate shown above may look like chocolate chips, they aren't, they are unadulterated chocolate in chip form for easy melting. The chocolate I use is #811 Callebaut semisweet chocolate callets. They can be found online. I use these at the restaurant as well as at home.
- Either natural or Dutch cocoa can be used. Dutch cocoa will make a darker crust.
- Heavy cream has a higher butterfat content than regular whipping cream. Do not substitute regular cream.
Substitutions
4" round tart pans can be substituted for the 4" heart shaped pans, both with removable bottoms.
A single 9 x ¾ inch tart pan with a removable bottom may also be used.
Fresh strawberries can be subbed for fresh raspberries.
Please see the recipe card for quantities.
Step by Step Instructions
Chocolate Crumb Crust
Step 1. Sift the powdered sugar over the graham cracker crumbs.
Step 2. Because the cocoa often has lumps that won't smooth out, sift the cocoa over the powdered sugar in the bowl.
Step 3. Whisk the dry ingredients together in the bowl.
Step 4. Melt the butter in a small saucepan.
Step 5. Pour the melted butter over the crumbs.
Step 6. The crumbs and butter are mixed until the crumbs are evenly coated and the mixture is moistened. It is easiest to do this with a fork as the crumbs don't lump together.
Step 7. Place ⅔ of the crumbs for the individual tarts in the bottom of the tart pans.
Step 8. Push them evenly but loosely around the sides of the tart pan.
Step 9. Push the crumbs firmly against the edge of the pans.
Step 10. Place the remaining ⅓ of the crumbs in the bottom of the pan. Spread them evenly and press in firmly.
Step 11. The tart shell is now ready for the filling.
Chocolate Truffle Filling
Step 1. Place the cream, sugar and butter in a saucepan. Stir well. Place over medium heat.
Step 2. Heat the mixture until the butter and sugar are dissolved and the mixture is steaming but not boiling.
Step 3. Pour the chocolate into the hot, steaming cream mixture. Submerge it under the cream. Let it sit for about 5 minutes.
Step 4. Whisk the chocolate and cream together. Use a rubber spatula and go around the bottom of the pan to make sure all the chocolate is incorporated.
Step 5. The dark chocolate truffle filling is smooth and ready to fill the tart shells.
Step 6. The tart shell is filled to just under the top of the crust. At this point they can be frozen for future use or placed in the refrigerator for five days.
If the tarts have been frozen, thaw them in the refrigerator overnight. In any case the tarts should be cold when the pans are removed.
Step 1. Turn the tarts upside down. Place a small, metal, flexible spatula under the bottom rim of the pan. Go completely around the shell. Give the spatula a twist to the right or left to remove the rim. If it doesn't want to release, go around again.
Step 2. Place the spatula between the bottom of the tart pan and the tart. Make sure it reaches the middle. Go around, keeping the pressure of the spatula on the metal pan not the tart. Remove the bottom.
Step 3. The tart is out of the pan.
Step 4. Remove the tarts from the refrigerator an hour or so and fill with fresh raspberries.
If the filled shell has been frozen, thaw it in the refrigerator overnight. An hour or two before serving, remove the tarts from the refrigerator.
For the 9x¾ inch pan, use all of the crumbs and press ⅔ against the sides and ⅓ on the bottom. Use all of the chocolate truffle filling to fill the tart. Continue as instructed above.
Storage
The filled tarts can be stored well covered in the freezer for several months. Thaw overnight in the refrigerator before topping. The topped tarts can be refrigerated for several days if necessary.
Recipe FAQS
It can, but the filling will not set as firmly.
Yes. The powdered sugar and cocoa would not be needed and the measurements of the crumbs and butter would change. The chocolate crumbs would need either more or less butter.
Natural cocoa is acidic and is simply chocolate ground to a powder with about 90% of the cocoa butter removed. Dutch, Dutched or Dutch process chocolate has been treated to remove some of the acid producing a smoother, darker finish. It can go under the name, "European cocoa", black cocoa, which has the most acid removed and the newest version, rouge. They are all Dutch cocoas.
Expert Tips
It is important to make sure the cream mixture for the chocolate truffle filling never comes to a boil. It should just be really steamy. If it boils the chocolate can become dull with an off reddish color and the texture can be affected.
The crumb crusts need to be firmly pressed in. Otherwise, they can dissemble when they are room temperature.
Latex or vinyl gloves are a big help when pressing in the chocolate crusts. They make it easier as well as keeping buttery chocolate crumbs from getting under your fingernails.
One of the things I have found is different brands of graham crackers are not all the same because there different formulas. Some take more butter, some less. So my suggestion is to hold back some of the melted butter to see if all of it is needed. The crumbs should hold together well when a small amount is pressed together. If they don't more butter may be needed, just go slowly adding it. It also helps to press the crusts in at once after the butter has been added to the crumbs as they have a tendency to become drier as they sit.
Other Delicious Recipes to Consider
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Be sure to check out the Warm Chocolate Lava Cakes with Bailey's Sauce.
No Bake Chocolate Raspberry Truffle Tarts
Ingredients
Chocolate Crumb Crust
- 1 ⅓ cups graham cracker crumbs 170 grams or 6 ounces
- ¼ cup cocoa 25 grams or 1 scant ounce
- ¼ cup unsifted powdered sugar 30 grams or 1 ounces
- 10 tablespoons unsalted butter melted (140 grams or 5 ounces)
Chocolate Truffle Filling
- ¾ cup heavy cream
- 4 tablespoons unsalted butter 58 grams or 2 ounces
- ¼ cup sugar 50 grams or 1 ¾ ounce
- 10 ounces semi sweet chocolate 285 grams
- 1 teaspoon vanilla
Fresh Raspberry Topping
- 1 lb fresh raspberries
Instructions
Chocolate Crumb Crust
- Place the graham cracker crumbs in a medium size bowl.
- Sift the powdered sugar over the crumbs.
- Sift the cocoa over the powdered sugar.
- Whisk the dry ingredients together.
- Pour the melted butter over the crumbs and mix with a fork to completely coat all the crumbs.
- Spray the pans with a releasing spray. Each individual shell uses ¼ cup or 50 grams for the sides and bottom. Place ⅔ or 35 grams in the pan. Spread it evenly on the bottom and then push it against the sides of the pan, so there is an even amount of crumbs along the side. Press them firmly against the edge.
- Place ⅓ of the crumbs or 15 grams evenly on the bottom of the shell. Press in firmly. Set aside.
Chocolate Truffle Filling
- Bring the cream, butter and sugar to a simmer over medium heat. Whisk gently to make sure the butter is melted, and the sugar is dissolved. If not, reduce the heat and continue whisking until all is mixed and the mixture is steaming hot, but not boiling - about 180 degrees on a candy thermometer.
- Remove from the heat; add the chocolate and vanilla. Submerge the chocolate under the cream mixture and let sit for about 5 minutes. Whisk gently until smooth.
- Using a rubber spatula, go around the bottom edges of the pan to make sure all of the chocolate is incorporated.
- Ladle about 2 ounces of chocolate filling into each shell, making sure it stays just under the top of the shell. Chill to set, or freeze for later use.
Releasing the Tarts
- Turn the tarts upside down. Place a small, flexible, metal spatula under the rim of the tart pan. Rotate the spatula all the way around the shell. Twist the spatula up to release the rim. If it doesn't release, go around it again. Remove the rim.
- Place the spatula between the bottom of the shell and the bottom of the tart, making sure it reaches the middle. Rotate the spatula around the bottom, keeping the spatula against the tart pan bottom and not the tart. Lift the bottom off.
- Turn the tarts upside down to top with the raspberries.
Finishing the Tarts
- An hour or so before serving, remove the tarts from the refrigerator.
- Fill the tarts with fresh raspberries.
Notes
Nutrition
Dava says
Can strawberries be substituted for raspberries?
hfletcher says
Sure but they might be rather large. Either cut them or use them as I do in https://pastrieslikeapro.com/2014/07/chocolate-strawberry-pie/#.WJyOJmVh2dE.