Chocolate butterscotch tartlets

By claudiag

Ingredients

• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1-1/2 cups heavy whipping cream, divided
• 1-1/2 teaspoons apricot brandy
• 4-1/2 teaspoons confectioners' sugar
• 1/4 teaspoon vanilla extract
• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
• Grated orange peel

Preparation

Step 1

•Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
• In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange peel. Refrigerate until serving. Yield: 3-3/4 dozen.