Espresso Bean Topped Chocolate Tarts

Posted by request. This is an adaptation of the recipe called "Espresso to Go" in the book Death by Chocolate Cookies by Marcel Desaulniers. I have not tried this yet.

• Ready In: 1 hr 45 mins
• Serves: 30

Ingredients

• 3⁄4 cup heavy cream or 3⁄4 cup  whipping cream or 3⁄4 cup  double cream
• 3  tablespoons instant espresso coffee powder
• 1⁄4 cup granulated sugar
• 4  tablespoons unsalted butter
• 12  ounces  semisweet chocolate, chopped
• 4  ounces  unsweetened chocolate, chopped
• 30  chocolate covered espresso bean  candies, garnish

Directions

1. In a medium-large saucepan, heat cream, espresso powder, sugar, and butter, stirring to dissolve the sugar.
2. Bring mixture to a boil.
3. Place the chopped chocolate together in a large heat safe bowl and then pour the hot cream mixture on top; let stand 5 minutes.
4. Stir until smooth.
5. Line muffin tins with foil candy liners and set aside.
6. Using two spoons, portion out 2 Tbsp of the chocolate mixture into the foil cups.
7. Top each cup with a chocolate covered espresso bean.
8. Chill until firm, about 1 hour.
9. Serve immediately or seal in an airtight container and keep stored in the fridge.