Ingredients

• 3/4 cup heavy cream
• 8 ounces dark chocolate (70 percent), chopped fine
• Three .33-ounce packages cherry Pop Rocks
• 12 raspberries
• Mini gold stars, for garnish, optional

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a 12-cup silicone mini muffin pan
3. Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
4. To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
5. Just before serving, unmold the tarts and sprinkle with a few of the gold stars.