1-1⁄2 cups chocolate wafer crumbs
2 tablespoons granulated sugar
1⁄4 teaspoon salt
6 tablespoons unsalted butter, melted, plus more for pan
1-1⁄2 cups heavy whipping cream
12 ounces (1 1⁄2 cups) Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1 tablespoon ground ginger
1⁄4 cup candied ginger, thinly sliced or coarsely chopped
- Preheat oven to 350°F. Butter a 24-cup mini muffin tin. In a small bowl, combine wafer crumbs, sugar, and salt; stir to combine. Add butter and mix until moistened. Place 1 tablespoon in each cup of muffin tin and pat crumb mixture down to form even tart bases. Bake 5 minutes and remove from pan to cool.
- In a medium saucepan, bring cream to a simmer. Turn off heat; add Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and ground ginger and cover. Let stand 4 minutes and then whisk until smooth. Return tart shells to pan. Pour mixture into prepared shells and refrigerate for two hours until set.
- Carefully remove tarts from pan and garnish with candied ginger before serving.
Prep: 15 minutes
Total Time: 1 hour 15 minutes