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Heat ¾ c. heavy cream to a boil.
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Pour over chocolate in heatproof bowl; stir until smooth.
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Pour into graham cracker crusts; chill 6 hours.
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For whipped cream:
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Combine 1 c. heavy cream, sugar, orange zest, and vanilla in a large, chilled mixing bowl.
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Beat until soft peaks form.
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Top each tart with whipped cream and a fresh raspberry.
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*Allow to rest at room temperature at least 15 minutes before serving.