Chop the chocolate and place in a mixing bowl. Bring the cream to the boil in a small saucepan and pour over the chocolate. Mix these together well, add the vanilla extract and stir in. Set aside and let cool to room temperature for about 1 hour.
In the meantime, prepare the bases by first greasing 6 of the molds on a muffin tray. A strip of baking paper is placed in each of them. A narrow strip of about 4cm that protrudes at least 5cm over the edge of the molds. Then press it a little into the mold. Finely grind the biscuits and briefly melt the butter in the microwave. Mix both together and distribute them evenly in the molds. Then press into the molds with your fingers, also pressing down a small edge. Place a raspberry in the middle of each base. When the truffle mixture is ready, stir it well with the mixer for a few more minutes. Now spread them evenly on the floors and smooth them out. Or if you like, you can use a piping bag. Then you put the tray in the refrigerator for at least 2 hours so that the tartlets cool well.
To serve, pull the paper strips out of the molds. Place on a dessert plate, dust with cocoa powder and garnish with a few raspberries.
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