Espresso Bean Topped Chocolate Tarts

• 34 cup heavy cream or 34 cup whipping cream or 34 cup double cream
• 3 tablespoons instant espresso coffee powder
• 14 cup granulated sugar
• 4 tablespoons unsalted butter
• 12 ounces semisweet chocolate, chopped
• 4 ounces unsweetened chocolate, chopped
• 30 chocolate covered espresso bean candies, garnish

1. In a medium-large saucepan, heat cream, espresso powder, sugar, and butter, stirring to dissolve the sugar.
2. Bring mixture to a boil.
3. Place the chopped chocolate together in a large heat safe bowl and then pour the hot cream mixture on top; let stand 5 minutes.
4. Stir until smooth.
5. Line muffin tins with foil candy liners and set aside.
6. Using two spoons, portion out 2 Tbsp of the chocolate mixture into the foil cups.
7. Top each cup with a chocolate covered espresso bean.
8. Chill until firm, about 1 hour.
9. Serve immediately or seal in an airtight container and keep stored in the fridge.

heavy cream, instant espresso coffee powder, sugar, unsalted butter, chocolate, chocolate, bean candies

Taken from www.food.com/recipe/espresso-bean-topped-chocolate-tarts-402814 (may not work)