Chocolate Bounty Tarts

Ingredients:

125g milk cooking chocolate, roughly chopped
two x 50g Bounty bars, roughly chopped
1/4 cup thickened cream
275g (packet of 12) frozen sweet shortcrust tartlet cases
cocoa powder, to serve

Method:

1.
Place chocolate & Bounty bars in to a small heatproof bowl over a saucepan of simmering water. Stir with a sizable metal spoon, until melted & well combined. Remove from heat. Stir in cream. Place mixture in to a bowl. Cover. Refrigerate for two to three hours or until firm & thick.
2.
Preheat oven to 180°C. Place tart cases onto a baking tray. Bake for ten to 15 minutes or until golden. Permit to chilled.
3.
Spoon chocolate mixture in to pastry cases. Sprinkle with cocoa. Serve.