Espresso Bean Topped Chocolate Tarts |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 30 |
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This is an adaptation of the recipe called Espresso to Go in the book Death by Chocolate Cookies by Marcel Desaulniers. I have not tried this yet. Ingredients:
3/4 cup heavy cream or 3/4 cup whipping cream or 3/4 cup double cream |
3 tablespoons instant espresso coffee powder |
1/4 cup granulated sugar |
4 tablespoons unsalted butter |
12 ounces semisweet chocolate, chopped |
4 ounces unsweetened chocolate, chopped |
30 chocolate covered espresso bean candies, garnish |
Directions:
1. In a medium-large saucepan, heat cream, espresso powder, sugar, and butter, stirring to dissolve the sugar.
2. Bring mixture to a boil.
3. Place the chopped chocolate together in a large heat safe bowl and then pour the hot cream mixture on top; let stand 5 minutes.
4. Stir until smooth.
5. Line muffin tins with foil candy liners and set aside.
6. Using two spoons, portion out 2 Tbsp of the chocolate mixture into the foil cups.
7. Top each cup with a chocolate covered espresso bean.
8. Chill until firm, about 1 hour.
9. Serve immediately or seal in an airtight container and keep stored in the fridge.
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