Marble Chocolate Tartlet with Kahlua


1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup sifted cocoa powder
1 cup flour
4 oz white chocolate, chopped
5 oz semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Kahlua


  1. In food processor, combine butter, sugar and vanilla. Process until cream.
  2. Add cocoa; process until smooth.
  3. Add flour, pulse to combine.
  4. Press onto bottom and sides of twelve 3-inch tartlet pans. Chill 1 hour.
  5. Pierce bottoms well with fork. Bake on baking sheet at 375ºF, 8 minutes.
  6. Pierce again: bake another 4 minutes. Cool.
  7. Place chocolates in separate bowls.
  8. In saucepan bring cream to boil. Add Kahlua and bring to simmer. Pour 1/3 cup cream mixture over each chocolate. Stir each until smooth.
  9. Remove crusts from pans. Fill each about 2/3 full with dark filling. Pour 3 small pools of white filling onto dark filling. Marble by pulling tip of knife through fillings. Chill before serving.

Makes 12 servings.

Source: The Best of Kahlua