Chocolate Truffle Tartlets

27 11 2012

I recently shared these little tartlets for dessert at a holiday dinner…they’re easy to make and travel well, perfect for the holiday potlucks and parties!

Chocolate Truffle Tartlets

The following makes 12 tartlets (compliments of the South Beach cookbook):

  • 1/3 cup fat-free half-and-half
  • 1 Tbsp I Can’t Believe its Not Butter spray or equivalent
  • 4 Tbsp granular sugar substitute
  • 1 large egg yolk
  • Pinch salt
  • 2 oz (2 squares) unsweetened dark baking chocolate, chopped
  • 12 frozen mini phyllo shells, thawed (look for them in the frozen pie section of your grocery store)
  • 2 Tbsp no-sugar-added lite whipped topping
  • Slivered almonds

In a small saucepan, combine the half-and-half, butter spray, and 2 Tbsp of the sugar substitute. Cook over low heat until the mixture is hot, about 1 minute or so.

Meanwhile, in a small bowl, whisk together the remaining 2 Tbsp sugar substitute, the egg yolk, and salt.

Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.

Stir the chocolate mixture to recombine. Spoon 2 tsp of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 tsp whipped topping and a few slivered almonds.

You can refrigerate the tartlets for a few hours or overnight if you want to make them ahead of time. If you have leftovers, just freeze them to enjoy later!

This Girl’s extras:

  • I’m not the biggest fan of sugar substitute, if you’re not either, I recommend cutting the sugar in half (so just use 1 Tbsp in the half-and-half mixture and 1 Tbsp in the egg mixture).
  • And heads up, if you double or triple this recipe like I did, the chocolate might not melt on its own. If after 5-10 minutes you see that it’s not melting the way it should, turn the heat to low and constantly stir the mixture until the chocoloate is melted and well blended. It should start to look like chocolate pudding – that’s how you’ll know it’s ready.



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