I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful.
320g dark chocolate, (at least 60% cocoa but I actually don't recommend more than 80%)
4 egg yolks
2 whole eggs
1/4 cup sugar
gold leaf to decorate
Combine chopped bittersweet chocolate and cream in a heavy saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat and allow to cool a little.
Hand Work: Making Conkies
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