Chocolate Soufflé Tartlets

Servings

12-15 mini tartlets

Ingredients

• 1 1/2 sticks (6 oz) unsalted butter, softened
• 1 cup granulated sugar
• 4 large egg yolks
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1 cup dark chocolate chips (at least 70% cocoa)
• 1 cup heavy cream
• Confectioners' sugar, for dusting

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
3. Transfer the pastry squares to the prepared baking sheet and refrigerate for at least 30 minutes.
4. In a medium saucepan over low heat, melt the chocolate chips, stirring occasionally.
5. In a separate bowl, whisk together the egg yolks and sugar until pale and thickened.
6. Stir the flour into the egg yolk mixture, then add the melted chocolate and mix until well combined.
7. Add the heavy cream to the saucepan and bring to a simmer over medium heat.
8. Remove from heat and stir in the vanilla extract.
9. Pour the warm chocolate mixture into the chilled pastry shells.
10. Bake for 12-15 minutes, or until puffed and set.
11. Dust with confectioners' sugar and serve immediately.