This was an experiment, using the shortbread pastry shells from the supermarket. (At Krogers, they are next to the graham cracker crumbs in the baking aisle) Everybody loved these and they looked really beautiful.
Shortbread pastry tartlet shells
1/4 bag of mini marshmallows (about 2 cups before they're melted)
3 oz dark chocolate
1/2 -1 tsp instant espresso powder
1/2 container heavy whipping cream (1 tbl heavy cream + remaining cream,beaten)
Slices of strawberries or raspberries to garnish
Place bowl and beaters for whipped cream in freezer.
In the microwave, melt the chocolate on power 6-7 for 2 minutes, then add marshmallows and cream. Return to microwave and cook on power 6-7 for 1 minute, stir and continue cooking until all is nicely melted.
Let cool to room temperature. Beat heavy cream in cold bowl until medium stiff peaks form. Fold into chocolate mixture, and spoon into pastry shells. Garnish with fruit.