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Chocolate Tartlettes

Source of Recipe


Better Homes & Gardens, February 2002






List of Ingredients



• 1/2 cup butter, softened
  
• 1 (3 oz.) pkg. cream cheese, softened
  
• 2/3 cup all-purpose flour
  
• 2/3 cup whipping cream
  
• 3 oz. semisweet or bittersweet chocolate, chopped
  
• 3 oz. milk chocolate, chopped
  
• Unsweetened cocoa powder, optional
  






Instructions



1. Preheat oven to 325 degrees (F). For pastry, in a medium mixing bowl beat the butter and cream cheese until combined. Stir in flour. Press a slightly rounded teaspoon of pastry evenly into the bottom and up sides of 24 ungreased 1-3/4-inch muffin cups. Bake for 20 to 25 minutes or until the pastry is golden. Cool 5 minutes in pans. Remove from pans. Carefully transfer to a wire rack to cool completely.
   
   
2. For filling, in a small saucepan bring the cream just to simmering over medium heat. Remove from heat. Add semisweet or bittersweet chocolate and the milk chocolate; let stand for 2 minutes. Using a wooden spoon, stir together until smooth and melted. Transfer to a medium bowl; cover and chill for 1 hour.
   
   
3. Beat the chocolate mixture with an electric mixer on medium speed until soft peaks form. Spoon the filling into the baked pastry cups.
   
   
4. Cover and chill until serving time. If desired, just before serving, sprinkle lightly with unsweetened cocoa powder.
   
   Makes 24 servings.