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© Meredith Corporation. All rights reserved. Used with permission.
(15 miniature tarts)
In a medium bowl, combine ricotta, sugar, cocoa powder and vanilla. Stir until smooth. Fold in 2 tablespoons chocolate chips.
Using two spoons, scoop the filling into phyllo shells. Top with the remaining chocolate chips. Serve immediately or cover and chill for up to 2 hours.