Chocolate Ganache Tartlettes

Chocolate Ganache Tartlettes
Recipe Date:
March 7, 2018
Cook Time:
Imperial (US)
Pair with Dutton Estate Sweet Sisters Late Harvest Syrah
  • 3 1/2 cups finely chopped dark chocolate
  • 1/2 cup heavy cream
  • 1 tbsp unsalted soften butter
  • 12 mini pastry shells, pre-baked

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Spoon or pour mixture into pre-baked mini pastry shells (1 1/2 inch by 1 1/2 inch). Let cool and allow chocolate to become firm before serving.  Can refrigerate for up to three days. Served chilled. 

Garnish with fresh whipping cream and a fresh raspberry if desired.