4 Oz. Semi-sweet chocolate baking bars or chips
1 C. Whipping cream
1 1/2 t. Vanilla extract
Pinch of salt
1 C. Whipping cream
2 T. Baking sugar or powdered sugar
1/2 t. Vanilla extract
- Roll out pie crust
- Using a standard size water glass or cookie cutter, cut pie crust into rounds; one pie crust will form 9 - 10 rounds
- Grease a muffin/cupcake tin with Pam, layer pie crust rounds into the cupcake depressions, forming cups with the pie crusts
- Bake the pie crusts at 425 for 10 minutes, or until golden; set aside to cool
- In a sauce pan, combine the chocolate and 1 C. of the whipping cream; on low heat, stir constantly, blend ingredients until fully melted and smooth; remove heat
- Add vanilla and salt after chocolate mixture is fully blended and removed from heat
- Set aside mixture to cool completely
- While crusts and chocolate cool, prepare the sweet whipped cream
- Mix 1 C. of the whipping cream, 2 T. sugar, and 1 t. vanilla; whip with mixer until it forms peaks, indicating the appropriate texture
- Put the "tarts" together; 2 T. of chocolate mixture into crust cups, topped with 1 T. of the whipped cream mixture
- Refrigerate or serve at room temperature; whatever you prefer!
So easy. And if you use a pastry bag (or, at my house, a ziploc bag with a hole cut in the corner) to distribute the whipped cream topping - these will be party perfect! They also look lovely with a fruit, berry, or chocolate shaving garnish.
