Chocolate Ganache Tart

By kdet

Ingredients

• Athens mini phyllo shells
• 12-oz dark chocolate, chopped
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 1-oz white chocolate, chopped

Preparation

Step 1

Place chopped chocolate (a chipper is useful for this) into a large mixing bowl.

In a small saucepan, bring heavy cream to a near-boil (steam will rise rapidly from the cream and small bubbles might form near the edges of the pan). Pour hot cream over chopped chocolate and stir with a whisk until very smooth.
Whisk in vanilla extract or Kahlua

If there are still chunks of chocolate, you can place the bowl over a double boiler (a small pot of just-simmering water) and stir until all the chocolate is melted.
Pour the ganache into the tart shell and smooth with a spatula, spreading filling to the edges of the tart. Let the tart set for at least 2 hours at room temperature or 1 hour in the fridge.
Shave white chocolate over the tarts before serving.
Store any tarts left in the fridge, not that there will be any left!