New This Month

Marbleized Chocolate Truffle Tartlets

These dense treats will be snapped up off your dessert buffet.

  • Yield: Makes 1 dozen

Source: Martha Stewart Weddings, Winter 2004


  • 7 1/2 ounces best-quality bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons instant espresso powder
  • Cocoa Tartlet Shells
  • 2 ounces best-quality white chocolate, coarsely chopped


  1. Heat bittersweet chocolate, cream, and espresso powder, in a small saucepan over low heat, stirring, just until chocolate melts and mixture is smooth. Add 1 heaping tablespoon chocolate mixture to each tartlet shell.
  2. Melt white chocolate, stirring, in a heatproof bowl set over a saucepan of simmering water. Transfer to a resealable plastic bag; snip a small opening in the corner. Pipe 4 dots of the melted white chocolate on filling in each tartlet. Using the tip of a knife, swirl filling to marbleize. Gently tap on work surface to settle filling. Chill tartlets until firm, at least 1 hour.

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