Dark Chocolate Tartlets with Raspberry Coffee Jam

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

Makes 6 · 15 min + 1 h chilling

1. Spoon 2 tsp of the raspberry & Brazilian coffee jam into each of 6 prebaked tartlet shells.
2. Bring 1/2 cup (120 ml) heavy cream to a simmer and pour it over 4 oz (115 g) chopped dark chocolate.
3. Let stand for 1 minute, then stir until smooth and glossy.
4. Pour the ganache over the jam and chill for 1 hour, until set.
5. Top each tartlet with a fresh raspberry before serving.

The star of this recipe: Anne-Sophie Pic Raspberry & Brazilian Coffee Jam, by Maison Perrotte.