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.