(Makes approximately 24 tartlets)
*Dark Chocolate, good quality x 200gram block, broken into pieces. I used 45% cocoa solids.
*Cream, full fat x 1 cup
*Espresso coffee x 1 shot (about 30ml)
*Himalayan Salt Flakes (just a tiny pinch to finish each tartlet)
*Mini tartlet cases x 24
-Heat cream in a small saucepan, until simmering, then add pieces of chocolate and stir.
-Take off heat and allow chocolate to melt (about 10 minutes), stirring occasionally.
-When chocolate has fully melted, add shot of espresso and stir well.
-Position piping bag inside a coffee mug so you can spoon espresso ganache into the bag.
-Snip the end of the piping bag making sure there’s only a tiny opening for the ganache to be piped out.
-Fill each tartlet case with espresso ganache.
-Put tartlets on a flat surface, like a baking dish or chopping board and refrigerate at least 30 minutes.
-Sprinkle a tiny pinch of salt flakes onto each finished tartlet, then serve.