Mini Chocolate Tarts with Hot Fudge Sauce – All About the Bake – Holly Burroughs (11) and Emma Phillipson (11)

_mg_2322FUDGE SAUCE

  • 45g butter
  • 70g caster sugar
  • 55g dark brown sugar
  • 55g unsweetened cocoa powder
  • 85ml of whipping cream
  • 1\8 tsp salt

CHOCOLATE TARTS

  • 225g ginger biscuits_mg_2334
  • 115g butter
  • 3-4 tbs caster sugar
  • 85g milk chocolate
  • 85g dark chocolate
  • 4 tbs milk
  • 450ml whipping cream

 

METHOD

Fudge Sauce

  1. Add all ingredients into a saucepan. Heat gently and stir until smooth. Set aside

Chocolate Tarts

  1. Preheat oven to 180 C
  2. Crush / blend biscuits well.
  3. Combine biscuits with  melted butter and sugar, mix well.
  4. Spray muffin trays with non-stick spray and press biscuit crumbs into muffin _mg_2336trays
  5. Bake in oven for 8-10 min
  6. Melt chocolate in a bowl over a pot of boiling water. Add milk. Remove from heat and allow to cool.
  7. Whisk whipping cream and fold into cooled chocolate
  8. Pour mixture into biscuit bases in muffin tray and allow to cool
  9. To serve, drizzle with hot fudge sauce and garnish with raspberry and mint

Enjoy! Yum.Me!

Note:  All About the Bake chose to present a deconstructed version of this recipe.  Instead of serving it in cake form, they layered the ingredients into jars. It was Yum!

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