Chocolate Cream Tartlets Recipe

6

Ingredients

6 small tart shells (store bought)
1/2 teaspoon vanilla extract
3 – 4 tablespoons castor sugar (or as per taste)
2 tablespoons unsweetened cocoa powder (I used Dutch processed)
1 cup cold whipping cream
fresh raspberries, cherries, grapes or other fruits
finely sliced pistachios and almonds, to dust

Preparation

Step 1

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder).
Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.
Fill up the tart shells by using a spoon or by piping the cream into it. Store in the fridge until ready to serve. Serve with berries, cherries and stone fruits. Sprinkle with nuts.