Mini Chocolate Tarts - Eunice from Washington
Total Time: 25 minutes
Servings: 36
Ingredients:
1/4 cup sugar
2 cups (12 oz) chocolate chips
1/4 cup water
1/2 cup butter or margarine
1 tsp instant coffee granules
3 eggs, slightly beaten
24 foil mini muffin liners
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Cooking Instructions:
Preheat oven to 425 degrees.
Combine chocolate chips, butter, sugar, water, and coffee granules in saucepan over medium heat for 2-3 minutes until melted, stirring constantly. Remove from heat and stir in eggs until mixture smooth. Chef's note: Wait a few minutes or else stir a little of the warm mixture into the eggs then add all back into chocolate mixture.
Place muffin cups in mini muffin pan or on a rimmed baking sheet. Carefully pour chocolate mixture into liners, filling about half-way.
Bake for 8 minutes - the tarts will not be completely set in the middle. Cool, cover loosely and chill 6-8 hours or overnight.
SERVING TIP: Garnish with fresh raspberries or your favorite fresh fruit. Just a little canned whipped cream under the berries is also great.
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Memorable Moment:
This is such an easy recipe and the soft center remindes me of chocolate pudding. It is so small I feel I can afford the calories!