From the archives: There’s been quite a stir over these little gems in the past few days, so we’ve updated the post images and recipe. Enjoy!
I think I’ve died and gone to heaven this time folks. I can’t even begin to do justice to the flavors and textures in this sweet dish. The first thing you are greeted with the crisp Phyllo shell, then there is an explosion of espresso and chocolate so strong and rich that it nearly assaults the senses. This is followed by the chewy caramel, which finishes on the tongue with flavors reminiscent of a caramel cappuccino. And all in a bite-sized treat.
The fabulous thing about it is that I came up with the recipe all by my little self! I’ve wanted to revisit chocolate since I made these little fillo cups in January of this year. Even then I had already decided to go for a bit of mocha flavor, and I’m so very glad I did! Decadent just isn’t a strong enough word for this, and I’m in chocolate-coffee heaven, and will be until all of these little morsels have been eaten. (Which I’m sure won’t take very long.)
These tartelettes are a perfect holiday confection. They travel well (the filo cups come in a convenient plastic carton that can be used to carry them), hold their texture for several days, and are actually better the second day. As a matter of fact, I recommend making them a day before you plan to eat them.
Enough of my blathering, on to the good stuff!
- 2 packages Athens Mini phyllo Shells
- 15 caramel squares, cut in half.
- 3 ounces dark chocolate chips.
- 1/2 cup chocolate covered espresso beans, crushed.
- 6 ounces dark chocolate chips
- 1/2 cup heavy cream
- 2 Tablespoon instant coffee or instant espresso
- Preheat oven to 220°F.
- Place Filo shells on a cookie sheet and place 1/2 caramel square in each. Cook shells and caramel until caramel just melts and begins to foam slightly. Remove from heat and allow to cool completely.
- (This makes for some pretty hard caramel, but it’s exactly what you’re looking for in this case.)
- Heat heavy cream and instant coffee in a small saucepan over low heat until just simmering. Pour mixture over dark chocolate chips and stir until completely combined. Refrigerate for at least 30 minutes, until ganache has cooled and is the approximate consistency of frosting.
- Place ganache into a piping bag or zip top bag with a small piece of one tip cut off to form a piping bag. Pipe mixture into each cup until ganache comes almost to the edge of the shell. (there will be ganache left over) Place shells in refrigerator for 30 minutes.
- Heat a double boiler or small pan of water over medium high heat. Melt approximately 3 oz. dark chocolate chips with remaining ganache in double boiler or in a bowl over a pot of simmering water.
- Spoon chocolate mix on top of ganache in cups one at a time. Immediately sprinkle cups with crushed chocolate covered espresso beans. repeat until all cups are topped. Place in refrigerator for at least two hours to allow chocolate to set completely before serving.
- Serve at room temperature.
What I would have done differently had I thought of it at the time:
I don’t really think there is a way to make this recipe any better than it is. The caramel was a bit of a mistake, but it turns out that by allowing it to foam, the inside of the cups is coated in sugar, and therefore do not lose any of their crispy texture while the chocolate sets. In the end it was the perfect mistake, and I’ll repeat it the next time I make these.
Links to other recipes like this:
- Dark Chocolate Pecan Filled Mini Filo Cups, from CbsoP
- Banana Roasted Pecan & White Chocolate Mini Phyllo Shells, from Seattle Bon Vivant