Warm Bittersweet Chocolate Tartlets With Spiced Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 2 | oz | Unsweetened chocolate |
| chopped | ||
| 6 | T | 3/4 stick unsalted butter |
| 3 | Eggs | |
| 1/8 | t | Salt |
| 1/2 | c | Granulated sugar |
| 1 | T | Light corn syrup |
| 2 | T | Milk |
| 1/2 | t | Vanilla extract |
| 1 | t | Cognac or rum |
| 1/3 | c | Chocolate chips |
| 6 | Prebaked 4-inch tartlet | |
| shells recipe fol | ||
| 4 1/2 | c | Spiced Almonds, recipe |
| follows | ||
| 3 | c | Whipped Cream, recipe |
| follows |
INSTRUCTIONS
Preheat the oven to 325 degrees F. Melt the chocolate and butter together in a double boiler over simmering water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla extract, and cognac or rum. Mix until smooth. Stir in the melted chocolate mixture. Divide the chocolate chips among the 6 tartlets, placing them in the bottom of each shell. Pour the chocolate mixture over the chocolate chips, filling each tartlet. Bake the tartlets until almost completely set, 20 to 25 minutes. Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. Serve extra whipped cream and spiced almonds on the side. The tartlets are best served the day they are baked. They can be reheated. Store them at room temperature. Yield: 6 serving Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8785 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Wed, 1 Jan 1997 10:02:15 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2386
Calories From Fat: 1491
Total Fat: 172.4g
Cholesterol: 880.4mg
Sodium: 1284.8mg
Potassium: 1675.1mg
Carbohydrates: 205.2g
Fiber: 20.9g
Sugar: 135.1g
Protein: 44.8g