Chocolate Cream & Raspberry Tartelettes

• FOR THE CRUST:
• 2/3 cups Graham Cracker Crumbs
• 2 Tablespoons Unsalted Butter, Room Temperature
• 1 Tablespoon Icing Sugar
• _____
• FOR THE FILLING:
• 2 ounces, weight Dark Chocolate, Roughly Chopped
• 3-5/8 ounces, weight Cream Cheese, Room Temperature
• 2 Tablespoons Heavy Cream
• 2 Tablespoons Icing Sugar
• 1/8 cups Creme Fraiche
• Fresh Raspberries, To Garnish

1. 1. Add the graham cracker crumbs to a medium mixing bowl and add in the butter and 1 tablespoon of sugar. Mix together until combined and press into the sides and bottom of 4 springform tartlet pans. Place in the fridge for 20 minutes to set up firmly.
2. 2. Meanwhile, melt the chocolate in a heatproof pan placed over a pot of simmering water (or use a double boiler). Remove from the heat once chocolate is melted.
3. 3. In a large mixing bowl, beat the cream cheese until smooth. In a small bowl, beat the heavy cream and icing sugar until soft peaks form. Add the creme fraiche into the smooth cream cheese and fold in the melted chocolate. Then add in the whipped cream. Mix until smooth and creamy.
4. 4. Divide the chocolate cream mixture amongst the 4 tarlet pans and smooth out with a spatula or the back of a spoon. Top with raspberries and refrigerate until ready to serve.

graham cracker crumbs, unsalted butter, icing sugar, filling, chocolate, heavy cream, icing sugar, crueme fraueeche, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-cream-raspberry-tartelettes/ (may not work)