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Amaretto Cream Tarts with Chocolate Pretzel Crust


Prep time: 40 minutes
Cook time: 2 minutes
Chill time: several hours

2/3 cup bittersweet chocolate chips
1/4 cup California butter
2 tablespoons brown sugar
1 1/3 cups finely crushed salted pretzel sticks 

Amaretto Truffle:
1 cup bittersweet chocolate chips
1/4 cup California whipping cream
3 tablespoons almond liqueur 

Amaretto Mousse:
1 cup California whipping cream
1 (8-oz.) pkg. California cream cheese, at room temperature
1/2 cup sugar
3 tablespoons almond liqueur 


To prepare crust, place chocolate, butter and brown sugar in a small bowl. Microwave on HIGH for 1 minute; stir until chocolate is melted then stir in pretzels. Place equal amounts into 4 miniature springform pans and press firmly with the bottom of a glass to make an even layer. To prepare truffle mixture, place chocolate, cream and liqueur in a small bowl. Place 3 tablespoons of the chocolate in a small squeeze bottle or in a small resealable plastic bag with a small corner snipped off. Spread the remaining mixture over each crust and refrigerate until firm. To prepare mousse, beat cream in a medium bowl until stiff peaks form. Place cream cheese, sugar and liqueur in a medium bowl and beat until very fluffy. Beat in 1/3 of the whipped cream then lightly fold in the rest. Spread equal amounts over crust then drizzle with remaining chocolate. Refrigerate for several hours or until chilled. Carefully run hot water along the sides before unmolding.  

 Makes 4 to 8 servings. 

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,