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These velvety chocolate-filled phyllo cups topped with peppermint crème are like tiny presents for the mouth.
2 packages (15 shells each) frozen mini phyllo shells
1/3 cup (3/4 cup) heavy cream, divided
4 ounces bittersweet baking chocolate, cut into chunks
2 ounces (1/4 package) cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoon McCormick® Pure Peppermint Extract
Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
Microwave 1/3 cup of the cream and chocolate in microwavable bowl on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a heaping teaspoon ganache into each tart shell. Cool completely.
Beat cream cheese and 2 tablespoons of the sugar in large bowl until smooth. Beat remaining 3/4 cup cream, remaining 2 tablespoons sugar and peppermint extract in medium bowl with electric mixer on high speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with grated chocolate, if desired. Refrigerate until ready to serve.
Test Kitchen Tip: Mini phyllo shells are available in the frozen section of most supermarkets.
Flavor Variations: Crème filling may also be prepared with 1/2 teaspoon McCormick® Raspberry Extract or Pure Orange Extract.
(Amount per serving)