add to shopping list Ingredients

1/2 cup butter - melted
32 chocolate cream sandwich cookies
2/3 cup almonds
2 cups semi-sweet chocolate chips (about 12 ounces)
1 cup milk
1 large egg

Preparation

1. Preheat oven to 375 degree F. 2. Lightly coat 18 muffin cups with nonstick cooking spray; set aside.
3. In a medium bowl stir together 1/2 cup melted butter, chocolate cookie crumbs and ground almonds 4. Press into the bottom and sides of prepared muffin cups.
5. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.

6. Reduce oven temperature to 325 degrees F.
7. In a microwave-safe bowl combine chocolate and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth.
8. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.
9. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. Garnish with a whole almond.

Post a Question or Comment

Reviews

9/20/10

Theresa111 says:

This is inspiring me to make something creamy, crunchy and chocolaty tonight.

Post A Review