7 oz semisweet or bittersweet chocolate, chopped
2 oz unsalted butter
4 egg yolks
1/4 cup granulated sugar
2 teaspoons peppermint extract
1 cup heavy cream
2 tablespoons powdered sugar
Chopped or shaved chocolate for garnish
Over a double boiler melt chocolate and butter until smooth. Set aside to cool slightly.
Over a double boiler, whisk together egg yolks and sugar until sugar is melted and eggs are over 165 degrees F. Stir constantly to prevent eggs from coagulating. Remove from heat and mix in chocolate butter mixture.
In a kitchen stand mixer, whip heavy cream, powdered sugar and peppermint extract until soft whipped cream. Fold in chocolate egg mixture. Pipe or spoon into individual tartlets and chill in refrigerator to set.
Sprinkle with chopped chocolate to serve.
Chocolate Tart Dough:
7 oz. AP Flour
1.5 oz cocoa powder
3.5 oz unsalted butter, chopped and chilled
3.5 oz. confectioners’ sugar
¼ teaspoon salt
2 large eggs
Place into a food processor sugar, flour, salt and cocoa powder and pulse the processor to combine the ingredients. Add cold butter pieces and pulse to combine until it resembles large cornmeal. Add the eggs and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes. Remove dough and roll out to ¼ inch thick. Place into 8 individual tartlet pans that have been greased and lightly floured.
Place tart pan into a preheated oven at 350 degrees and bake shell for 12-18 minutes. Remove shell from oven and allow to cool.