I first made these little fudge tartlets several summers ago, when I had a serious chocolate craving. The recipe popped up again when I was looking for a quick treat to whip up for Tony on Valentine’s Day. Since he already devoured every last Chocolate Chunky Monkey Cookie, we were left without a sweet to enjoy on the actual holiday! Fortunately, these were super-easy to make, and it gave me the chance to take new photos of the recipe.
These little fudge tartlets are really a year-round treat. Of course, they’re a great chocolate gift for Valentine’s Day, Mother’s Day or Father’s Day. But they’re also a delicious no-bake sweet for summer. You can stay with the cool minty theme, or swap in vanilla or orange extract. However, in winter I’d stick with the seasonal peppermint flavor, as these are perfectly-sized for holiday parties.
When made with the ingredients that I’ve linked to, these two-bite fudge tartlets are also top food allergy-friendly. So you can most likely share them with gluten-free, vegan, and food allergic chocoholics, too!
Mini Chocolate Crust Tips
Pressing crusts into mini cupcake liners can be tricky. For the easiest execution, I use individual silicone mini muffin molds. They’re great for making mini cupcakes and dairy-free peanut butter cups, too!
For the tartlets, just drop a spoonful of the crumb mixture into each mold and press it into the bottoms and lightly up the sides. Then pick up the mold and use your thumb, rotating the mold as you go, to easily press the crumb mixture up the sides. You’ll quickly get the hang of it!
The Decadent Vegan already whipped these up, with slight modifications, and shared her version online!
Special Diet Notes: Chocolate Mint Fudge Tartlets
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- Melt the 2 tablespoons of chocolate chips in a medium bowl. I microwave on HIGH for 1 minute and whisk thoroughly. If needed, heat in additional 15 second intervals, whisking in between, just until melted. Do not overheat.
- Stir the cookie crumbs into the melted chocolate until thoroughly combined.
- Divide the cookie crumb mixture between 12 silicone mini muffin cups or lined mini muffin cups. Press the mixture into the bottoms and up the sides as evenly as possible. See my tips in the post above.
- Melt the remaining ½ cup of chocolate in a small bowl. Do not overheat it. Whisk in the coconut milk and extract, to taste. I use Simply Organic for the extract, which is intense, so I use the lesser amount.
- Pour the chocolate-mint filling into the cookie crusts and even out.
- Freeze for 15 to 20 minutes. Pop out and enjoy! Store leftovers in a covered container in the refrigerator for up to 1 week or freeze to nosh on even later.
**Use good quality coconut milk that thickens when chilled (see my quick guide and video here). If it doesn't, your filling will be a bit too soft. If you only have lite coconut milk on hand, reduce the amount to 2 tablespoons. For coconut-free, swap in ¼ cup pureed avocado or 2 tablespoons dairy-free milk beverage of your choice.