Recipe of the Day

King Kullen

Asian Veal Meatballs With Noodles

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Chocolate Tarts with Peppermint Creme

Prep Time: 20 minutes

Makes 15 (2 tart) servings.

These velvety chocolate-filled phyllo cups topped with peppermint crème are like tiny presents for the mouth.

Test Kitchen Tip: Mini phyllo shells are available in the frozen section of most supermarkets.

Flavor V

Ingredients

  2 packages (15 shells each) frozen mini phyllo shells

  1/3 cup plus 3/4 cup heavy cream

  4 oz bittersweet or semi-sweet baking chocolate, cut into chunks

  2 oz (1/4 package) cream cheese, softened

  4 Tbs sugar, divided

  1/2 tsp McCormick® Pure Peppermint Extract

Select All

Add Items to List

Directions

Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.

Microwave 1/3 cup of the cream and chocolate in microwavable bowl on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a heaping teaspoon ganache into each tart shell. Cool completely.

Beat cream cheese and 2 tablespoons of the sugar in large bowl until smooth. Beat remaining 3/4 cup cream, remaining 2 tablespoons sugar and extract in medium bowl with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.

Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.