A quick and easy recipe for decadent little Mexican-Spiced Dark Chocolate Tarts
- 4 ounces dark chocolate, roughly chopped
- 1/3 cup heavy cream
- 1/4 tsp. ground cinnamon
- 1/8 tsp. chili powder
- pinch of cayenne
- 15 mini phyllo (fillo) shells
- whipped cream
- Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.
- Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.