Mini Chocolate Ganache Tarts (Ready-to-Print Version)
Rich mini tarts with smooth chocolate ganache in crisp phyllo shells, ideal for hand held dessert appetizers.
# What You’ll Need:
→ Shells
01 -
3 packages phyllo shells
→ Filling
02 -
8 ounces bittersweet chocolate, chopped
03 -
¾ cup heavy cream
→ Optional toppings
04 -
Caramel, fruit, or sea salt
# Step-by-Step Guide:
01 -
Warm heavy cream in a saucepan over medium heat until it begins to simmer; avoid boiling.
02 -
Pour hot cream over chopped bittersweet chocolate and let sit for one minute. Whisk gently until smooth and fully combined.
03 -
Spoon the ganache evenly into phyllo shells. This mixture yields approximately 30 filled shells.
04 -
Place the filled shells in the refrigerator to allow the ganache to harden.
05 -
Optionally decorate the set ganache with caramel drizzle, fresh berries, or a sprinkle of sea salt.
06 -
If using caramel squares, melt in the microwave with a splash of water for 30 seconds, stirring until pourable; alternatively, use caramel syrup.
07 -
Allow tarts to rest at room temperature for several minutes before serving.
# Handy Tips:
01 -
For make-ahead convenience, chill uncovered in the refrigerator, then cover tightly with plastic wrap before decorating just prior to serving.
02 -
Nutritional values do not include optional toppings.