Ingredients
- 24 Butter Shortbread Tart Shells
- 12 oz Dark Chocolate, chopped
- 1 cup Heavy Cream
- 2 tbsp Unsalted Butter
- 2 tsp Ferrara Instant Espresso Coffee
- 1 tsp Vanilla Extract
- 3/4 cup Raspberry Jam
- Raspberries, for topping
Directions
In a microwave-safe bowl, combine dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in vanilla extract and espresso powder and whisk until fully combined. Place tart shells on a tray or sheet pan. Fill each shell with the chocolate mixture, smoothing the tops. Refrigerate for 1âu20acu201c2 hours, or until set. Once chilled, spoon a small amount of raspberry jam over each tart and top with a fresh raspberry. Dust with powdered sugar just before serving.
