Dark chocolate tartlets

Photo by Ed.

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. 

Ingredients

320g dark chocolate, (at least 60% cocoa but I actually don't recommend more than 80%) 

500ml cream 

4 egg yolks 

2 whole eggs 

1/4 cup sugar 

gold leaf to decorate 

Method

 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.

In a separate bowl, whisk the egg yolks, egg & sugar. Very gradually whisk chocolate mixture into the egg mixture until smooth and blended.

Pour chocolate filling into crust, sprinkle with gold leaf, and bake at 180 degrees until set (about 15-20 minutes for a single large shell, or 5-10 for small shells).