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Raspberry-Cherry Chocolate Poppers

Prep Time
20 min
Cook Time
5 min
Yields
12 servings

These bite-sized chocolate treats filled with Pop Rocks are sure to please the palate.

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ingredients

¾
cup heavy cream
8
oz dark chocolate, (70 percent) chopped fine
3
.33-ounce packages cherry Pop Rocks
12
raspberries
Mini gold stars, for garnish, optional
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directions

Notes

Special equipment: a 12-cup silicone mini muffin pan

Step 1

Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.

Step 2

To a 12-cup silicone mini muffin pan, sprinkle ½ teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.

Step 3

Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

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