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Unlock The Secret Of These No Bake Chocolate Raspberry Tarts

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Servings: 12 small tarts


2 sleeves (about 16) chocolate sandwich cookies

3 tablespoons raspberry jam

3 tablespoons melted butter


1 large (3.9 oz) box instant chocolate pudding

One 3-oz bar good quality chocolate, melted

2 ½ cups heavy whipping cream

Fresh raspberries for garnish


1. Combine cookies, raspberry jam, and butter in a food processor, pulse until sandy.  Press into muffin tins (should come up about ½ way on the sides of the molds). Freeze until set (about 1 hour).

2. Using a hand mixer, combine chocolate pudding, melted chocolate, and cream, whip until thick and creamy (should be fairly thick like a frosting-consistency).

3. Carefully remove chocolate shells from muffin pans. Using a piping bag or plastic storage bag, pipe chocolate filling into chocolate shells.  Garnish with fresh raspberries.

4. Enjoy!  

Here's a video on how to make it:

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