In her new book, “Coffee: Scrumptious Drinks and Treats,” Betty Rosbottom calls these easy tartlets “little bites of heaven.” Makes 24.
Ingredients
24 frozen mini phyllo cups, thawed in the refrigerator
5 1/2 tablespoons (stick) unsalted butter
1/2cup packed dark brown sugar
2 teaspoons powdered instant coffee
2 cups chopped pecans
6 ounces semisweet chocolate chips
GARNISH
1 teaspoon powdered instant coffee
1 teaspoon vanilla extract
3/4 cup heavy or whipping cream
4 teaspoons powdered sugar
Directions
Place an oven rack at center position and preheat oven to 350 degrees. Arrange phyllo cups on an ungreased baking sheet.
In a large, heavy skillet set over medium-high heat, melt butter and stir in brown sugar and coffee. Stir constantly, until sugar and coffee have both dissolved. Add pecans and stir just to coat them in sugar mixture. Remove skillet from heat and stir in chocolate. Mix well. The chocolate will start to melt slightly.
Spoon chocolate and pecan mixture into phyllo cups, filling them almost to the top. Bake until phyllo is golden and filling has melted, about 7 minutes. Remove from oven and cool 10 minutes. (The phyllo cups can be prepared 1 day ahead; store them in an airtight container at cool room temperature.)
Garnish: Combine coffee and vanilla in a small bowl, and stir until coffee has dissolved. Add cream. With an electric mixer (a small hand-held one works particularly well for this recipe), whip cream until soft peaks form. Add powdered sugar and continue beating until firm, but not stiff. (The whipped cream can be prepared 6 hours ahead; cover and refrigerate.)
Serve warm or at room temperature. Top each cup with a dollop of whipped cream. You will probably have some whipped cream left over; it’s great as a garnish for hot or iced coffee.
