Recipe

Chocolate Whiskey Souffle Tarts Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 7 months, 2 weeks ago This chocolate beauty has just a wee kiss of the favorite Irish spirit. I served this for the finale of a St. Patrick's Day dinner a couple of years ago and it was a big hit. I did serve them with sweetened whipped cream, chocolate shavings and a n... More Prep:185m Cook:60m Servings:8	Lunasea
	chocolate irishwhiskey coffee

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Ingredients

For crust:

1 1/2 cups all purpose flour

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces

3/4 cup powdered sugar

1/2 teaspoon (scant) salt

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For filling:

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup Irish whiskey

1 1/2 teaspoons vanilla extract

1 1/4 teaspoons instant coffee crystals

Pinch of salt

4 large eggs, separated

1/2 cup sugar

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Sweetened whipped cream

Chocolate shavings (optional)

Sprigs of fresh mint - for the serving o' the green...

Directions

Make crust:

Preheat oven to 350°F.

Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds.

Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork.

Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

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Make filling:

Set aside generous 1/3 cup chopped chocolate.

Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water.

Whisk in whiskey, vanilla, coffee and salt, then yolks.

Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry.

Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites.

Divide mixture among crusts. Freeze at least 3 hours.

**Note: Can be made 1 week ahead. Cover and keep frozen.

Preheat oven to 375°F.

Push bottom of frozen tartlets up to release from pan sides.

Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.

Place tartlets on plates. Spoon whipped cream alongside and top with chocolate shavings, if desired. Add sprig of mint to plates.

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