I feel like a fraud every time I make this dessert. Those that have had the opportunity to try these mocha tartlets immediately get wide-eyed and with a mouthful of whip cream look at me like I’ve just made the best dessert they’ve ever tasted. And I can relate because that is exactly how I reacted the first time I ate one after my mother-in-law had made them one evening. So why do I feel like a fraud? Because anyone who knows how to read and has the ability to mix things in a mixer can and should make this dessert. People will think you are a rockstar for doing practically nothing. Yes, I said it. Practically nothing!
I am the one to always bake from scratch whenever possible (Betty Crocker is not normally invited to the party at my house. No offense to those who have a permanent place for her to hang out in their pantry. I totally get it). For me, it’s about the challenge and the reward of making something that’s homemade. But let’s face it, I have a toddler who sucks a lot of the free time I once had to dedicate to an all-day baking marathon. It’s a harsh reality for any new parent but one that I would not trade for anything. It’s just my reality. So I’ve learned to take shortcuts and find recipes that I can make in a pinch. This is one of those recipes. I’ve made them on several occasions and they never disappoint.
I made a couple of slight adjustments to the recipe. The original recipe calls for a total of four wafer cookies in the layering but I only do three. I also reduced the amount of whip cream for each tartlet. For a little twist, you could also whip up a batch of regular whip cream to dollop on top but I found that there is plenty of the mocha flavored whip cream leftover which is why I chose to use it.
- 1 cup heavy cream
- 2 Tbsp sugar
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- 32 Nabisco Famous Chocolate Wafers
- 8 foil muffin tins (papers removed)
- Shaved or grated bittersweet or semisweet chocolate
Whip heavy cream, sugar, espresso powder and vanilla extract in medium bowl with an electric mixer to stiff peaks. Place 1 wafer in each muffin cup. Top with 1 tsp whipped cream. Repeat two more times, gently pressing cookie into whipped cream. Sprinkle final dollop of whipped cream with shaved or grated bittersweet or semi-sweet chocolate. Refrigerate until cookies soften, 3 to 4 hours.