I still have a hard time thinking of myself as a true "cook" or "baker"....maybe it's because I still misread recipes, still have to ask Ryan if the chicken looks done, and still can't figure out how to pronounce brioche. Amazingly, other people have decided I'm at least somewhat capable in the kitchen. I was both humbled, surprised, and delighted when my friend Ashley asked me to make some desserts for a bridal shower that she was hosting. It's one thing to make treats for a shower you're attending where you know everyone...quite another (and much more nerve-wracking, might I add!) to make them for a party that you WON'T be present at. I may or may not have spent the afternoon of the shower crossing my fingers and praying everyone liked them!

After a little brainstorming with Ash, I decided to make a variation of my Raspberry Truffle Tarts. This time, however, I made two different miniature versions: dark chocolate with an Oreo crust and topped with a raspberry and then white chocolate with a graham cracker crust and topped with a blueberry.

They ended up looking pretty darn adorable, and I received nothing but positive feedback...so I can't help but think that maybe in spite of my many shortfalls in the kitchen, I've still made MAJOR strides from the days of boxed cake mix and grilled cheese! :) Thanks Ash & friends for trusting me to provide your treats! Thanks Maggie for assisting me in the kitchen and reassuring me during freakouts! Thanks Paige for your brilliant carrying case idea (egg cartons)!


One Year Ago: Twelve in Ten Challenge-Ranoush


Mini Raspberry Dark Chocolate Truffle Tarts
*makes 24 mini tarts


Ingredients:
-1 cup Oreo crumbs
-4 tbsp (1/2 stick) butter, melted
-1 cup heavy whipping cream, divided
-6 oz. high quality dark chocolate, chopped into small pieces
-3/4 tsp vanilla extract
-1 tbsp sugar

Directions:
1. Line 24 mini muffin cups with paper liners and set aside. Preheat oven to 375F. In a small bowl, mix Oreo crumbs with melted butter. Using a spoon, distribute crumb mixture evenly between the 24 cups, pressing down with fingers.
2. Bake crusts for 3 minutes. Remove from oven and set aside to cool.
3. In a small saucepan over LOW heat, bring 1/2 cup of heavy cream just to a simmer. In a separate bowl, place chopped chocolate. Once cream starts to simmer, remove from heat and pour over chocolate. Allow to sit for 10 minutes before stirring with a spoon until chocolate is smooth and melted. Stir in vanilla extract.
4. Using a spoon, place a little bit of melted chocolate into each of the muffin cups, on top of the crust (mixture should be enough for 24 exactly). Place muffin tin in fridge until chocolate hardens (at least two hours) Note--these steps can be done up to 2 days ahead of time. Be sure to cover when storing in refrigerator.
5. Within 6 hours of serving, prepare whipped cream. Using a stand mixer with the whisk attachment, whip 1/2 cup heavy cream with 1 tbsp sugar on high speed until whipped cream forms. Spread or pipe whipped cream onto each of the tarts and place 1 raspberry atop each. Return to fridge if not serving immediately. Allow tarts to stand at room temperature at least 15 minutes before serving.