|300 g||dark chocolate|
|60 ml||butter — diced|
|5 ml||vanilla — essence|
|250 ml||fruit mincemeat|
|20||readymade tartlet cases|
|to serve — to serve|
|20||star sugar cookies|
|250 ml||cream — whipped|
|30 ml||edible confetti sprinkles — gold|
For the chocolate mince pies, combine the chocolate, cream, butter and vanilla essence in a double boiler over low heat. Stir until smooth and melted. Stir in the mincemeat. Arrange the readymade tartlet shells on a tray and spoon the chocolate mixture into the shells. Refrigerate for 1 hour.
To serve, top each tartlet with a sugar cookie. Spoon the whipped cream into a piping bag and pipe a dollop of cream onto each pie. Garnish with the golden cake sprinkles.
TIP: For those who do not love mincemeat, simply replace it with 150g finely chopped salted mixed nuts for nutty chocolate ganache tartlets instead.