Ghiradelli Chocolate Raspberry Tartlets
Pinch of salt
6 tablespoons Ghirardelli Unsweetened Cocoa
1 1/2 cups cake flour
1 cup heavy cream
14 ounces Ghirardelli Semi-Sweet Chocolate Chips
3 cups fresh raspberries
Preheat oven to 375 degrees F.
Prick the bottoms of the tartlet shells all over with a fork. Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate. Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth. Cool to room temperature.
Pour 1/3 cup of the chocolate mixture into each tartlet shell. Refrigerate the tartlets at least 1 hour, until the filling is firm. Carefully remove the tartlets from the pans. Arrange the raspberries decoratively on top of the filling