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1
Open phyllo shells, leaving shells in tray; set aside.
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2
In a small saucepan melt the 1-1/2 cups dark chocolate and whipping cream over low heat, stirring occasionally.
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3
Divide melted chocolate mixture evenly among the bottoms of the phyllo shells; set aside.
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4
In a medium mixing bowl, stir together brown sugar, coffee liqueur, espresso powder, and vanilla; stir until espresso powder dissolves.
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5
Add cream cheese and stir until well combined.
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6
Spoon a small amount of cream cheese mixture over chocolate mixture in each shell (Or, place cream cheese mixture in a resealable plastic bag, cut off a small piece of one corner, and pipe cheese mixture onto chocolate filling.)
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7
Cover tartlets loosely and chill until set (about 30 minutes).
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8
Once set, tartlets can be covered tightly and chilled overnight.
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9
Remove tartlets 30 minutes before serving.
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10
Sprinkle each lightly with a little cocoa powder.
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11
If desired, top each with chopped coffee beans or chopped chocolate.
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12
Makes 30 tartlets.
