ESPRESSO-GANACHE TARTLETS

Espresso-Ganache Tartlets image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 45

Number Of Ingredients 8

6 tablespoons whipping cream
4 1/2 teaspoons instant espresso coffee powder or granules
3 tablespoons sugar
2 tablespoons unsalted butter
8 oz bittersweet baking chocolate, chopped
1/4 teaspoon vanilla
3 packages (1.9 oz each) frozen mini phyllo shells or 45 foil candy cups (about 1 1/4 inch)
45 dark chocolate-covered espresso beans

Steps:

In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
Divide mixture evenly among phyllo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.

Nutrition Facts : Calories 68, Carbohydrate 7 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 17 mg