The simplest, quickest one-bite dessert for the holidays (or any time of year, really). Adapted from McCormick, this recipe combines a two-ingredient chocolate ganache with phyllo cups (shape them yourself if you're feeling ambitious). The tarts are topped with decadent, mint-infused whipped cream. —Posie (Harwood) Brien
15 miniature tarts
mini phyllo shells (or see instructions for shaping them yourself)
heavy cream, divided into 1/4 cup and 3/4 cup
pure peppermint extract
cream cheese, softened
Fresh mint, grated, chocolate, or sparkling sugar, for garnish (optional)
If you can't find pre-shaped shells, or if you prefer to shape them yourself, it's easy: Just buy frozen phyllo dough, defrost, press small squares of it into a miniature muffin pan to form the shells, and bake for about 10 minutes at 375° F. (The pre-shaped shells don't need to be baked—they're baked already and will thaw as you prep.)
In a large bowl, melt the chocolate with 1/4 cup of the cream until smooth and completely melted.
Let the ganache cool for a few minutes, then spoon it into each phyllo shell, filling each one almost to the top. Shake the shell slightly to even out the ganache.
In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the remaining 3/4 cup of cream with the sugar and peppermint extract to stiff peaks.
Gently fold the cream cheese into the whipped cream to incorporate.
Top each mini tart with a dollop of the mint whipped cream. If you want a garnish, top with fresh mint, grated chocolate, or a sprinkling of sparkling sugar.