ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Ganache Tartlets

Photo: James Baigrie
Yield Makes 4 servings


  • 16 ounces good-quality bittersweet chocolate, cut into small pieces
  • 1 cup heavy whipping cream
  • 1 teaspoon light corn syrup
  • 4 prepared Macaroon Crusts

Nutrition Information

  • calcium 49 mg
  • calories 1097
  • caloriesfromfat 76 %
  • carbohydrate 89 g
  • cholesterol 82 mg
  • fat 93 g
  • fiber 11 g
  • iron 4 mg
  • protein 13 mg
  • satfat 58 g
  • sodium 215 mg

How to Make It

  1. Place the chocolate in a bowl. In a small saucepan, heat the cream until just under a boil. Pour over the chocolate and let stand about 5 minutes. Whisk to combine. Stir in the corn syrup. Spoon the chocolate into the Macaroon Crusts. Let cool about 1 hour. (The chocolate will set as it cools.) Serve chilled or at room temperature.