Ingredients
7 oz milk chocolate, chopped
1/2 cup thickened cream
2 tablespoons Kahlua liqueur
12 frozen shortcrust tartlet cases
3.5 oz roasted macadamia nuts, chopped
cocoa powder, to serve
Directions:
Place chocolate, cream and liqueur into a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth. Remove from heat. Refrigerate for 1 hour, stirring every 15 minutes, or until thick.
Preheat oven to 350 F. Place frozen tartlet cases (in their foil) onto a baking tray. Bake for 10 minutes or until light golden and cooked through.
Stir nuts into chocolate mixture. Refrigerate until firm. Spoon into pastry cases. Dust with cocoa powder.
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