Espresso Bean Topped Chocolate Tarts

1. 1

   In a medium-large saucepan, heat cream, espresso powder, sugar, and butter, stirring to dissolve the sugar.

2. 2

   Bring mixture to a boil.

3. 3

   Place the chopped chocolate together in a large heat safe bowl and then pour the hot cream mixture on top; let stand 5 minutes.

4. 4

   Stir until smooth.

5. 5

   Line muffin tins with foil candy liners and set aside.

6. 6

   Using two spoons, portion out 2 Tbsp of the chocolate mixture into the foil cups.

7. 7

   Top each cup with a chocolate covered espresso bean.

8. 8

   Chill until firm, about 1 hour.

9. 9

   Serve immediately or seal in an airtight container and keep stored in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.