Melt the chocolate and butter together in a double boiler over simmering water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth.
In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla extract, and cognac or rum. Mix until smooth. Stir in the melted chocolate mixture.
Divide the chocolate chips among the 6 tartlets, placing them in the bottom of each shell. Pour the chocolate mixture over the chocolate chips, filling each tartlet.
Bake the tartlets until almost completely set, 20 to 25 minutes.
Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. Serve extra whipped cream and spiced almonds on the side.
The tartlets are best served the day they are baked. They can be reheated. Store them at room temperature.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.