Pearl Recipe: Chocolate Covered Strawberry Tarts

Over here at Tarukino headquarters, we’ve been hard at work ensuring that you have the best Valentine’s Day yet. We created a Pearl Cocktail Cookbook, matched Vertus and Velvet Swing together for a steamy love connection and finally the cherry on the top, the dessert to end all desserts – Chocolate Covered Strawberry Tarts.

Whipped cream infused with Pearl is folded together with a luscious chocolate sauce and then poured over freezer dried strawberries. These tarts will end your night on a high note – literally.

12 mini tarts


2 cups chocolate graham crackers, finely ground

½ cup unsalted butter, melted

¼ teaspoon salt

3.9 oz. dark chocolate, chopped

2 cups heavy whipping cream, divided

1.54 ounces of Pearl 20 from 100mg bottle

1 cup freezer dried strawberries, crushed


Line a 12 cup mini tart pan with cupcake liners. Set aside.

In a small bowl, stir together the chocolate graham crackers, unsalted butter, and salt. Place 1 tablespoon of the crust at the bottom of each tart cup, packing tightly. Set aside.

Pour 1 cup of cream into a small pot. Let it come to a gentle simmer and add chocolate. Stir constantly until the chocolate is melted. Take the pot off the heat and set aside.

In a large bowl, whip the remaining 1 cup of heavy whipping cream into soft peaks. Add in the pearl and continue whipping for another 3 minutes. Fold in the cooled chocolate sauce.

Sprinkle freeze-dried strawberries on top of the chocolate crust. Add a dollop of chocolate mousse on top. Let sit in the fridge for 2 hours or overnight. Serve.

Pearl 20: For your daily dose of cooking inspiration, follow us on Instagram @Pearl2_o.  And make sure to share your elevated recipes using #cookwithpearl.

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