3tablespoonscreme de cacao or extra whipping cream
Instructions
Preheat oven to 375 degrees.
Roll out pastry dough to ¼ inch thick. Cut 5 inch circles and gently slide into the cups of a cupcake pan. Prick with a fork and bake until golden, about 10 minutes.
In a medium saucepan over low heat, combine 1 cup whipping cream, chocolate, butter and sugar stirring constantly until the chocolate is melted. Remove from heat.
Add egg yolks to a small bowl. Pour about a third of the mixture into the yolks and whisk together. Pour this back into the saucepan and stir to combine.
Cook over medium-low heat until the mixture is slightly thickened and begins to bubble, about 5 minutes.
Remove from heat, stir in creme de cacao or extra whipping cream. Place the pan in a bowl of ice water, stirring occasionally until the mixture is cool and stiffened.
Transfer mixture to a mixing bowl and beat on medium speed until light and fluffy, about 2 minutes.
Fill pastry shells and chill for at least 5 hours.