These little gems are beautiful to the eye, and decadent to the taste buds! Not to mention the snap together time that they take! (About 10 minutes total!) Everyone at my Christmas party (yes, I am posting this 3 months later...) was loving the perfect mixture of dark chocolate with the slight orange creme pop at the end. (The orange 'pop' could be changed to vanilla, peppermint, almond, raspberry...) These little morsels are sure to impress!
Chocolate Tarts with Orange Mousse
2 pkg. (15 shells each) frozen mini phyllo shells
1/3 cup plus 3/4 cup heavy cream
4 oz. semi sweet baking chocolate, cut into chunks
2 oz. cream cheese, softened
4 Tbs. sugar, divided
1/2 tsp. orange extract (or your choice of flavor)
Prepare phyllo shells are directed on package for crisp, unfilled tarts. Cool completely.
Microwave 1/3 cup of the cream and the chocolate in a bowl on high for 1 minute, stirring after 3o seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a heaping teaspoon ganache in to each shell. Cool completely.
Beat cream cheese and 2 Tbs. of sugar in large bowl until smooth. In a separate bowl, beat remaining 3/4 cream, remaining 2 Tbs. sugar and extract with an electric mixer until stiff peaks form, this can take 3-4 minutes. Add 1/2 of the whipped cream mixture to the cream cheese mixture; stir until well blended. Gently stir in the remaining whipped cream to create your orange mousse.
Spoon about 1 Tbs. orange mousse into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.
Recipe from Food Magazine
Makes 30 tarts