Dark chocolate and sea salt tartlets
Just a touch of sea salt seems to bring out the best in dark chocolate desserts. These mini tarts won’t disappoint – perfect for chocoholics!
Mini phyllo shell(s)
15 item(s), thawed if frozen
1% low-fat milk
60-69% dark chocolate
3½ oz, chopped (about 3/4 cup)
⅛ tsp(s), coarse variety (or to taste)
Fat free whipped topping
5 tbsp(s), or aerosol whipped cream
- Preheat oven to 350ºF.
- Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
- Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.
- Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with 1 teaspoon whipped cream before serving. Yields 1 tartlet per serving.
This recipe is easily doubled to feed a crowd. If you’re not a sweet and salty fan, you can just omit the sea salt from the recipe.