Dark Chocolate Tartlets with Dark Chocolate “Perles”

2 oz bittersweet chocolate (60 % ), finely chopped
4 tbsp unsalted butter, diced
2 large egg yolks
1 whole large egg
1 tbsp sugar
About 3 tbsp dark chocolate crunch perles (See market note.)
22 mini-fillo cups, defrosted
1/2 cup whipping or heavy cream, whipped until firm

1.Arrange a rack at the center position and preheat the oven to 350 degrees F.

2. Place the chocolate and butter in a heatproof bowl set over but not touching a saucepan of simmering water. Whisk constantly until the chocolate and butter are melted and mixture is smooth. Remove and set aside.

3. In a mixing bowl combine the egg yolks, egg, and sugar. With an electric mixer on medium high speed, beat until the mixture has thickened, is lighter in color, and forms a ribbon when the mixer is lifted, about 5 minutes. Reduce the speed to low, and very gradually beat in the melted chocolate mixture until incorporated.

4. Arrange the fillo cups on a rimmed baking sheet and spoon 1/4 teaspoon of the dark chocolate perles in each cup. Then fill each cup generously with spoonfuls of the chocolate mixture. (You may have a little chocolate mixture left over.)

5. Bake tartlets until just set, only 5 minutes. Remove and cool 10 minutes. (Tarts can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature 1 hour before serving.)

6. Either spoon a small dollop of the whipped cream on top of each tart or pipe a rosette with a pastry bag fitted with a star tip. Sprinkle each tart with 1/4 teaspoon of dark chocolate perles. Place on a serving plate. Serve remaining whipped cream in a separate bowl. Makes 22 tartlets

Market note: Dark chocolate “perles” (French for pearls) are available in different chocolate flavorings at Whole Foods. I used the dark chocolate “crunchy” ones for these tarts. The little balls or pearls add great crunch to any dessert. You can also find them online.

Copyright Betty Rosbottom 2017