Espresso Bean Topped Chocolate Tarts

Name: Espresso Bean Topped Chocolate Tarts
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 30 serving(s)
Ingredients: 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

Submitted by HeatherFeather

"Posted by request. 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."

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Ready In:: 1hr 45mins
Ingredients:: 7
Serves:: 30

ingredients

³⁄₄ 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

In a medium-large saucepan, heat cream, espresso powder, sugar, and butter, stirring to dissolve the sugar.
Bring mixture to a boil.
Place the chopped chocolate together in a large heat safe bowl and then pour the hot cream mixture on top; let stand 5 minutes.
Stir until smooth.
Line muffin tins with foil candy liners and set aside.
Using two spoons, portion out 2 Tbsp of the chocolate mixture into the foil cups.
Top each cup with a chocolate covered espresso bean.
Chill until firm, about 1 hour.
Serve immediately or seal in an airtight container and keep stored in the fridge.