These velvety chocolate-filled phyllo cups topped with peppermint crème are like tiny presents for the mouth.
20m
PREP TIME
165
CALORIES
6
INGREDIENTS
Ingredients 15 Servings
- 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
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Substitutions available
- semi-sweet baking chocolate
- 2 ounces (1/4 package) cream cheese, softened
- 4 tablespoons sugar, divided
- 1/2 teaspoon McCormick® Pure Peppermint Extract
KEY PRODUCTS
INSTRUCTIONS
- 1 Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
- 2 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.
- 3 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.
- 4 Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with grated chocolate, if desired. Refrigerate until ready to serve.
TIPS AND TRICKS
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.
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