Mocha Truffle Tartlets

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 (2 1/8 ounce) packages phyllo dough, shells (baked mini shells)
• 9 ounces dark chocolate pieces or 9 ounces chopped dark chocolate bars
• 1/4 cup whipping cream
• 3 tablespoons brown sugar, packed
• 1 tablespoon coffee-flavor liqueur or 1 tablespoon brewed coffee
• 1/2 teaspoon instant espresso powder
• 1/2 teaspoon vanilla
• 1 (8 ounce) container whipped cream cheese
• 1 tablespoon unsweetened cocoa powder, for dusting
• chopped chocolate-covered coffee beans (optional) or chopped dark chocolate (optional)

Recipe

• 1 open phyllo shells, leaving shells in tray; set aside.
• 2 in a small saucepan melt the 1-1/2 cups dark chocolate and whipping cream over low heat, stirring occasionally.
• 3 divide melted chocolate mixture evenly among the bottoms of the phyllo shells; set aside.
• 4 in a medium mixing bowl, stir together brown sugar, coffee liqueur, espresso powder, and vanilla; stir until espresso powder dissolves.
• 5 add cream cheese and stir until well combined.
• 6 spoon a small amount of cream cheese mixture over chocolate mixture in each shell (or, place cream cheese mixture in a resealable plastic bag, cut off a small piece of one corner, and pipe cheese mixture onto chocolate filling.)
• 7 cover tartlets loosely and chill until set (about 30 minutes).
• 8 once set, tartlets can be covered tightly and chilled overnight.
• 9 remove tartlets 30 minutes before serving.
• 10 sprinkle each lightly with a little cocoa powder.
• 11 if desired, top each with chopped coffee beans or chopped chocolate.
• 12 makes 30 tartlets.