Chocolate Peppermint Phyllo Tarts

• 15 mini phyllo shells (or see instructions for shaping them yourself)
• 4 ounces bittersweet chocolate
• 1 cup heavy cream, divided into 1/4 cup and 3/4 cup
• 4 tablespoons sugar, divided
• 1/2 teaspoon pure peppermint extract
• 2 ounces cream cheese, softened
• Fresh mint, grated, chocolate, or sparkling sugar, for garnish (optional)

1. If you can't find pre-shaped shells, or if you prefer to shape them yourself, it's easy: Just buy frozen phyllo dough, defrost, press small squares of it into a miniature muffin pan to form the shells, and bake for about 10 minutes at 375u0b0 F. (The pre-shaped shells don't need to be baked-they're baked already and will thaw as you prep.)
2. In a large bowl, melt the chocolate with 1/4 cup of the cream until smooth and completely melted.
3. Let the ganache cool for a few minutes, then spoon it into each phyllo shell, filling each one almost to the top. Shake the shell slightly to even out the ganache.
4. In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the remaining 3/4 cup of cream with the sugar and peppermint extract to stiff peaks.
5. Gently fold the cream cheese into the whipped cream to incorporate.
6. Top each mini tart with a dollop of the mint whipped cream. If you want a garnish, top with fresh mint, grated chocolate, or a sprinkling of sparkling sugar.

phyllo shells, bittersweet chocolate, heavy cream, sugar, peppermint, cream cheese, fresh mint

Taken from food52.com/recipes/39667-chocolate-peppermint-phyllo-tarts (may not work)