Mr. Food: Mint Chocolate Tart

Are you looking for a heavenly dessert without the guilt? Well, the gourmet guru has another tasty idea to satisfy that sweet tooth.

If our sweet tooth is doing battle with our need for self-control, how can we splurge and be decadent without feeling guilty?

In a saucepan, we combine 2 cups semisweet chocolate chips, 1 stick butter, 1/4 cup each of sugar and water, and 1 teaspoon instant coffee granules.

We melt the chocolate and butter over medium heat, stirring constantly. Remove it from the heat, stir in 3 eggs, and when it's all smooth we pour it into mini muffin tins that have been lined with 24 foil mini muffin cup liners.

No mini muffin pan? Place the liners directly on a rimmed baking sheet, filling each about halfway full. After about only 8 minutes in a 425 degree F oven, we take them out, let them cool a bit, cover them loosely and chill them in the fridge overnight.

These individual portions will be ready for heavenly indulging! Perfect timing, too.
It's also a fitting dessert for Passover, 'cause it has no flour! It's an elegant, rich bring-along gift too! Maybe even top 'em each with a raspberry or some nuts for a little variety! Yummy!

If you’d like the recipe, just send a self-addressed, stamped envelope, marked "Mini Chocolate Tarts," to me, Mr. Food, right here at the station.

Less IS more! Smaller portions, no flour, that adds up to a whole lot of today-style "OOH IT'S SO GOOD!!®"


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