Chocolate Butterscotch Tartlets

• 1 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1-1/2 cups heavy whipping cream, divided
• 1-1/2 teaspoons apricot brandy
• 4-1/2 teaspoons confectioners' sugar
• 1/4 teaspoon vanilla extract
• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
• Grated orange zest

1. Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
2. In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange zest. Refrigerate until serving.

chocolate chips, butterscotch chips, heavy whipping cream, apricot brandy, sugar, vanilla, shells, orange zest

Taken from www.tasteofhome.com/recipes/chocolate-butterscotch-tartlets/ (may not work)