cup butter, chilled
Tbsp. cold water (maybe even more)
cup whipping cream
ounces semisweet chocolate, chopped
cup sweetened whipped cream
Heat oven to 450 degrees. In a medium bowl, combine flour, cocoa, sugar and salt.Cut butter into flour mixture, using a pastry blender or 2 knives, until mixture looks like coarse meal. Sprinkle with cold water, 1 Tbsp. at a time, mixing with a fork until moistened and mixture almost cleans sides of the bowl. Gather mixture into a ball and flatten slightly. Divide dough into 12 equal pieces. Roll each portion into a ball and press into heart indentation. Repeat with remaining dough. Chill 15 minutes. Bake pastry at 450 degrees 6-8 minutes. Cool and remove from pan. In medium saucepan heat whipping cream over low heat, stirring constantly until hot, but not boiling. Stir in chocolate until melted. Let stand 5 minutes. Spoon filling into each heart shell, dividing evenly. Chill at least 1 hour but not longer than 8 hours. Just before serving spoon or pipe a dollop of sweetened whipped cream in the center of each tartlette. Garnish with raspberries and mint leaves. Makes 12 heartlettes.