Marbleized Chocolate Truffle Tartlets

• All-purpose flour, for dusting
• Pate Sucree, Chocolate Variation (page 333)
• 15 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 1 cup heavy cream
• 1 tablespoon instant espresso powder
• 2 ounces white chocolate, coarsely chopped

1. Preheat oven to 350F.
2. On a lightly floured surface, roll out dough 1/8 inch thick.
3. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin.
4. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
5. Bake until dry, 18 to 20 minutes.
6. Let cool completely; unmold shells from pans.
7. Place chopped bittersweet chocolate in a heatproof bowl.
8. In a small saucepan over medium heat, bring cream and espresso powder to a simmer.
9. Pour over chopped chocolate, and let stand 5 minutes.
10. Stir until smooth.
11. Fill baked and cooled tart shells with chocolate mixture.
12. Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring.
13. Transfer to a resealable plastic bag; snip a small opening in the corner.
14. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet.
15. Using a wooden skewer or toothpick, swirl dots to marbleize.
16. Gently tap tartlets on work surface to settle filling.
17. Refrigerate until set, 1 hour or up to 1 day.

flour, chocolate variation, bittersweet chocolate, heavy cream, espresso powder, white chocolate

Taken from www.epicurious.com/recipes/food/views/marbleized-chocolate-truffle-tartlets-389800 (may not work)