Filled with a rich Irish Cream mixture, these decadent Chocolate-Irish Cream Tartlets are truly divine. Chocolate-Irish Cream Tartlets pictured with Glazed Vanilla-Oat Cookies.
Chocolate-Irish Cream Tartlets
Serves: 12
Ingredients
- 12 (2-inch) round straight-sided chocolate tartlet shells*
- 3 ounces 60% cacao bittersweet chocolate baking bars, finely chopped
- ⅓ cup heavy whipping cream
- 1 pinch salt
- 1½ tablespoons Irish cream liqueur
- Cream Cheese Topping (recipe follows)
- Garnish: light pink dragées
Instructions
- Arrange tartlet shells on a rimmed baking sheet or on 2 large plates.
- In the top of a double boiler set over simmering water, combine chocolate, whipping cream, and salt. Cook, stirring frequently, until melted and smooth. Remove from heat. Add liqueur, whisking until smooth and combined.
- Working quickly, transfer chocolate mixture to a 1-cup liquid-measuring cup. Divide chocolate mixture evenly among prepared tartlet shells. Working one at a time, tap each tartlet lightly on baking sheet or plate to help evenly spread chocolate mixture and reduce air bubbles. Using a wooden pick, pop and fill any air bubbles that rise to the surface. Refrigerate tartlets until set, at least 2 hours.
- Spoon Cream Cheese Topping into a piping bag fitted with a medium open star tip (Wilton #1M). Beginning in the center of each tartlet, pipe topping in concentric circular motion to cover chocolate layer and to fill shells. Serve immediately, or place in an airtight container and refrigerate for a few hours until needed.
- Just before serving, garnish with dragées, if desired.
Notes
*Tartlet shells such as these can usually be purchased from grocery store bakeries. We recommend calling 1 to 2 days before tartlet shells will be needed to reserve for pickup.
Cream Cheese Topping
Serves: 1 cup
Ingredients
- 3 ounces cream cheese, softened
- 3 tablespoons unsalted Irish butter*, softened
- 1 pinch salt
- 1¾ cups confectioners’ sugar
- 1 teaspoon Irish cream liqueur
- ¾ teaspoon vanilla extract
Instructions
- In a medium bowl, beat together cream cheese, butter, and salt with a mixer at medium speed until smooth and well combined, approximately 1 minute, scraping down sides of bowl as needed.
- With mixer at low speed, gradually add confectioners’ sugar, beating just until combined. Add liqueur and vanilla extract, beating until incorporated. Increase mixer speed to medium and beat until light and fluffy, 1 to 2 minutes, scraping down sides of bowl as needed. Use immediately.
Notes
*We used Kerrygold.
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