My feelings for chocolate and raspberry together will never change. They are the best! Individual desserts are much more fun to eat. I bought these cute little fluted pans from www.williamssonoma.com.
1 package 9 oz. chocolate wafers
4 oz. butter, melted
1 envelope unflavored gelatin
1-1/2 cups milk
1/3 cup sugar
1 cup heavy cream
8 oz Bakers semi sweet chocolate squares, divided
3 egg yolks
1 small container raspberries
In food processor crush chocolate wafers. Add to bowl. Add melted butter and stir until mixed thoroughly. Press crumbs into bottom and sides of 6 individual tart pans with removable bottoms. Chill until firm.
In a 1 quart saucepan sprinkle gelatin over milk. Let stand 5 minutes to soften gelatin. Using a wire whisk, beat in egg yolks and sugar to blend well. Cook over medium-low heat for 8-12 minutes, stirring constantly until mixture coats back of spoon. Do not boil or mixture will curdle.
Melt chocolate in microwave on low heat. Add 6 oz of the melted chocolate to egg/milk/sugar mixture. Chill mixture in an ice bath (bigger bowl filled with ice and water that pan will fit into) or refrigerator for a few minutes.
In a medium size bowl beat cream with mixer until stiff peaks form. Using a rubber spatula fold cream into chocolate mixture after it has cooled. If you add it too early it will be a mess. Spoon filling into prepared crusts. Refrigerate until chocolate mixture is firm.
Before serving top with raspberries and drizzle remaining melted chocolate on top.
This is linked to www.crazyforcrust.com, www.chef-in-training.com, www.insidebrucrewlife.com, www.mandysrecipebox.blogspot.com, www.nap-timecreations.com, http://djssugarshack.com, http://iamaddictedtorecipes.blogspot.ca, http://adventuresofadiymom.blogspot.com,
http://thenymelrosefamily.com/, http://www.flourmewithlove.com, www.ladybehindthecurtain.com, http://housewivesofriverton.blogspot.com/, http://mandatorymooch.blogspot.com, www.mizhelenscountrycottage, http://www.thecountrycook.net