Chocolate Hazelnut Tarts

Tested out a tart recipe today. Switched out creme fraiche and substituted sour cream. Replaced the vanilla and added Frangelico (hazelnut liqueur). Used Splenda instead of sugar. The sour cream balanced out the sweetness of the chocolate, and the liquor added just a touch of nuttiness. The verdict? Tangy but not overly so. Sweet but not thick. The whipped cream on top is made with cocoa and a shot of hazelnut liquor. (C helped with the piping.) Word of advice here: avoid the premade tart shells and make your own.

Chocolate Hazelnut Tart Filling:

• 1 cup of semisweet chocolate (chips or finely chopped blocks)
  
• 1/2 cup of milk
• 1/8 cup of Splenda (or 1/4 cup of sugar)
• 1/4 teaspoon salt
  
• 2 large egg yolks
• 1 teaspoon Frangelico (or 1 teaspoon vanilla)
• 1 cup of sour cream (or 1 cup creme fraiche)

1. Add chocolate into a bowl and set aside.
2. In pot, bring to a boil milk, and add Splenda and salt, mix completely and turn off heat.
   
3. Pour milk into chocolate bowl and let the chocolate melt.
4. Whisk bowl until chocolate and milk is incorporated.
5. Whisk in Frangelico and egg yolks into chocolate.
6. Whisk in sour cream.
7. Pour into individual mini tart shells and bake at 350º for 25-30 minutes.
8. Cool and let chill for 1 hour in refrigerator.

Chocolate Whipped Cream Topping:

• 1/3 cup heavy cream
• 2 teaspoons cocoa powder
• 1 teaspoon Frangelico
• 2 teaspoons sugar

Whip everything until fluffy, then pipe or spoon onto tart tops.

That's it!