These little raspberry-topped chocolate walnut tartlets are so easy you’ll want to make them for nearly every occasion! For Valentine’s Day, shape them into hearts for a festive treat.
Raspberry and Walnut Chocolate Tartlets
Courtesy of California Walnuts
1 cup coarsely chopped California walnuts, toasted
1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
4 ounces dark chocolate, melted
36 fresh raspberries
6 sprigs of mint
Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
Refrigerate until firm, about 30 minutes.
Remove from the paper liners and place on a serving platter or individual serving plates.
Can be made ahead of time and stored in the refrigerator for up to 36 hours.