Black & White Chocolate Tartlets
Serve these bite-sized morsels to your holiday guests or at your next buffet or shower.
25 min.prep time
1 1/2 cups (24) crushed creme-filled chocolate cookies
1 (8-ounce) package cream cheese, softened
12 ounces white chocolate, melted, cooled
Combine cookie crumbs and butter in medium bowl; mix well.
Reserve 2 tablespoons crumb mixture.
Divide remaining crumb mixture evenly among 24 mini muffin cups lined with paper or foil cups. Press crumb mixture evenly onto bottom of each cup.
Beat cream cheese in small bowl at medium speed, scraping bowl often, until creamy. Add melted white chocolate; continue beating until well mixed.
Pipe filling, using pastry bag fitted with star tip, evenly over crust into each muffin cup. Sprinkle with remaining crumbs. Freeze until firm (at least 1 1/2 hours). Store in freezer.
To melt white chocolate, place in medium microwave-safe bowl. Microwave on MEDIUM-HIGH (70% power) 1 minute; stir. Continue microwaving at 10 second intervals and stirring just until chocolate is melted.