2 bars (105 g each)
AERO Truffle Big Bubble Bar
prepared mini tart shells
Break 1 AERO truffle bar into pieces and place into medium heatproof bowl. Heat cream in a small saucepan over medium-high heat until barely simmering. Immediately pour cream over chocolate. Add vanilla and let sit for 1 minute. Stir gently until mixture is smooth. Pour mixture into mini tart shells. Refrigerate until set, about 20 minutes. Garnish tarts with raspberries and AERO truffle pieces.
Try it with AERO Duo!
This recipe tastes great with an AERO Duo in place of the AERO Truffle.
Try using a low fat whipping cream!