Chocolate is a girl's best friend

Thanks Mom, for sending this recipe out today. It looks delicious!

Chocolate Tartlets
Makes 24 tartlets

2/3 cup whipping cream
3 ounces semisweet or bittersweet chocolate, chopped
3 ounces milk chocolate, chopped
1 recipe Cream Cheese Tart Shells
Powdered sugar (optional)

For Filling: In a small saucepan heat whipping cream over medium heat just to simmering. Remove from heat. Place semisweet and milk chocolate in medium mixing bowl; pour hot cream over chocolate. Let stand for 5 minutes (do not stir.) Stir until chocolate is melted and smooth. Cover and chill for 1 hour. Beat chilled chocolate mixture with an electric mixer on medium speed just until soft peaks form (tips curl). Spoon or pipe mixture into cooled Cream Cheese Tart Shells. Cover and chill for 2 hours or up to 3 days. If desired, sprinkle with powdered sugar just before serving.

Cream Cheese Tart Shells

Preheat oven to 325. In a medium bowl combine 1/2 cup butter, softened, and 3 oz. cream cheese, softened. Beat with electric mixer until smooth. Stir in 1 cup flour. If necessary, cover and chill dough about 30 minutes or until easy to handle. Press a slightly rounded teaspoon of the dough evenly onto the bottom and up the side of each of 24 ungreased 1 3/4-inch muffin cups. Bake for 25 to 30 minutes or until pastry is golden brown on edges. Cool in pans on wire rack for 5 minutes. Carefully remove tart shells from pans. Cool completely on wire racks.