Mini Chocolate Tarts

I found these over on Stephanie's Kitchen and tried them Sunday night for dessert. They were a hit! In addition to the taste, I liked the compact size of this decadent treat. I didn't feel guilty after eating it. I did use the rest of the batter to make large, cupcake-size tarts and they were just a bit too much. The other upside: most of this stuff is in your cupboards and fridge (with the exception of the half-n-half...see note below recipe).

Ingredients:
1 box chocolate cake mix
1 egg
1/2 cup melted butter
1 3.4 oz box instant chocolate pudding
1 cup half and half
1 8 oz container cool whip

Directions:
1. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a mini muffin tin sprayed with non stick spray. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately press down the centers of the cups using a tart shaper or a plastic lid of a soda bottle. Cool completely.

2. In a medium bowl, mix the pudding with the half and half until smooth. Fold in the cool whip. Spoon or pipe into the cups and top with a fresh strawberry or raspberry.

Notes:
First of all, this batter is incapable of being called "smooth" as it states when you are mixing it up. There just isn't enough liquid to make a smooth batter. Mine was the consistancy of a fruit cobbler topping (if that makes sense). Nothing smooth about it. However, I pressed the "batter" into the molds and they turned out just fine. I wonder if you could increase the amount of melted butter for a smoother consistancy? If you try it and it works let me know.

Second, you could use milk instead of the half-n-half. Just make the pudding as directed on the box and fold in the cool whip. You are just looking for the consistancy of a mousse and there is no reason you have to use half-n-half. My two cents...

Photo courtesy of Stephanie's Kitchen.