Ahem.
But I did find a recipe worth trying in Cooking Light. I adapted it from a chocolate pie to mini-tarts because 1) I always keep filo mini-tart shells in the freezer and 2) I wanted a dish that could be frozen for enjoying at a later date.
If you want to read the original recipe, click here. Below is my revised version.
Mexican Chocolate Cream Pie
- 2 pkgs mini filo shells (like these)
- 1/2 c sugar
- 2 T cornstarch
- 1 T unsweetened cocoa
- 1/4 t instant espresso powder
- 1/8 t salt
- 1/8 t ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 c 2% reduced-fat milk (do not substitute with 1% or fat-free)
- 2 oz dark chocolate, chopped
Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180F (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.
Remove from heat. Add chocolate; stir until smooth.
Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally.
Spoon filling into crust and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap.
If freezing, put them in a freezer-grade plastic bag with a layer of plastic wrap between tarts. Make sure you remove the excess air from the bag. If you don't have a vacuum sealer, use my handy trick: a plastic straw. Zip the bag closed, keeping a small space open for a straw. Suck the air out and seal closed. Much cheaper than a vacuum sealer and just as effective!
Since I will be serving these on an as-demanded basis, I didn't make a meringue for the topping. Instead, I decided to top them with a dollop of whipped topping - a quick and easy finish for dinner party quantities.
Hmmm....dinner party. JuJuBe and BonBon, I think I know what dessert I'll be serving with the salmon. Now I'm dying to see what you whip up for appetizers and sides!
I was about to get REALLY upset until I read your last paragraph. I'm so excited that I'm doing a little jig in my office chair and I don't care who sees me do it!
ReplyDeleteI take care of things that way. But I'm still waiting on those side dish/appetizer lists... ;)
ReplyDelete