Decadent, delicious and divine - perfect for high tea.

Ingredients

• 100 grams dark chocolate, chopped
• 12 pre-cooked mini sweet pastry tartlets (see Cook\'s Tip)
• 200 gram carton marscapone
• ½ cup cream, whipped
• 2 tblsp coffee liqueur
• 1 egg white
• 1 tblsp caster sugar

Method

1. Melt chocolate in the microwave on high for 1-2 minutes. Stir gently to melt any remaining pieces. Alternatively set the bowl over a saucepan of simmering water to melt the chocolate. Using a pastry brush, brush ¾ of melted chocolate onto inside of the tarts. Cover and place somewhere cool for the chocolate to set.
2. Fold together the marscapone, whipped cream and coffee liqueur.
3. In a clean bowl, whisk the egg white until stiff but not dry. Sprinkle in caster sugar and whisk for 1 minute or until glossy. Carefully fold into cream mixture.
4. Spoon or pipe cream into tartlets. Drizzle with remaining melted chocolate and chill.

Cooks Tips

These tarts keep in a covered container in the fridge for at least 24 hours. If you wish to use your own pastry, choose a rich short or sweet short pastry, or use a 400 gram block.