It’s not much of a secret but I LOVE chocolate. I’m not picky about it either, I’ll eat mousse, fudge, bars or drink it! Most days, I end up indulging in a hot chocolate as my mid-afternoon snack. Some days though it’s just too hot for hot chocolate, so I’m excited to have created these mini frozen hot chocolate tarts to enjoy instead!
If you’ve been following my Instagram stories, you might know that I’ve been living in an AirBnB for the past two weeks. The location was great but the kitchen was lacking. A lot. It was pretty bare bones and since I hadn’t packed any of my baking gear, I was nearing ten days of no baking by the time Wednesday rolled around. Some people might have been okay with this but I was itching to make something to work out some of the stress from moving and not being settled. What’s a girl gotta do to get some stress baking done?!
My parents came to visit last week and my mom happened to bring some mini square tart tins she had found while moving my brother into his new place. My brother is wonderful (hi Patrick!) but those tins will get far more use in my kitchen so she was right to bring them to me. For those of you keeping track, these two mini tart tins are now the only piece of baking equipment with me in my AirBnB. So yes, as you might have guessed, I jumped at the chance to make something with them!
I was able to source all the ingredients for these mini frozen hot chocolate tarts between the snack food I had brought with me in the car on moving day and the 7 Eleven across the street from our parking lot. Nothing overly innovative but it was nice to have most of what I needed on hand already.
I didn’t have any measuring cups so all of the quantities in the recipe are estimates. There’s no actual baking involved and ice cream is the primary ingredient so luckily I can get away with being vague and your mini frozen hot chocolate tarts will turn out just as delicious! Also, make sure to invest in some good tart tins if you don’t have any already. The bottoms of the tins can be pushed out so that you don’t have to scrape the sides of the tart to get them out with is awesome. You can preserve the shape of the tart and simplify your life. Amazon has a ton of different sizes and shapes, just make sure you chose a set with a removable bottom!
In other news, I’m leaving on my honeymoon tonight so there won’t be any new content hitting the blog next week. I’m still without a kitchen but I’ll be doing lots of eating while I’m in California so follow along on Instagram and Twitter and look out for a recap post once I’m back in Michigan at the end of the month!
- 1 row of Oreos
- 3 tablespoons coconut oil, separated
- 1 ½ cup vanilla ice cream
- 2 tablespoons hot chocolate mix
- ¼ cup chocolate chips
- 4 marshmallows
- Crush oreos. Mix in 2 tablespoons of coconut oil. Divide wet crust mixture among two mini tart pans and press crust into bottom and sides. Freeze for 30 minutes.
- When you are ready to fill the tarts, pull the ice cream out of the freezer. Allow it to soften before adding in the hot chocolate mix. Watch it carefully as the softening time will vary based on your room temperature. You’ll know it’s soft enough when it is smooth, creamy and easy to mix. Add in the hot chocolate mix and mix until fully combined. Divide ice cream among the two mini tart pans.
- In a microwave safe bowl, combine the chocolate chips and the remaining coconut oil. Melt in 30 second increments for about 1 ½ minutes or until fully melted, stirring between each 30 second bout. Drizzle over tarts and return to freezer. Add the marshmallows right before serving.