Chocolate Champagne Cheesecake Tartlets

You know when you open a bottle of champagne and you don't finish it how you just don't know what to do with what remains?  Well, here's a great way to use your champagne!  Make dessert!

This recipe is absolutely no bake!  But it's very impressive and you can serve it to guests easily.

Chocolate Champagne Cheesecake Tartlets 

Ingredients:

6 sponge cake shells

4 Philadelphia Milk Chocolate Indulgence Cups

2 Cups Philadelphia Ready to Use Cheesecake Filling

½ Cup Champagne

2 Tablespoons Cocoa Powder

12 Large strawberries

1 Cup Heavy Cream

½ Cup + 1 Tablespoon Powdered Sugar

1Tablespoon Vanilla Extract

Instructions:

In a large mixing bowl, blend together 2 Cups Philadelphia Cheesecake filling and 4 Philadelphia Milk Chocolate Indulgence Cups. 

Blend in ½ Cup Champagne.

Add in 2 tablespoons Cocoa Powder. 

Using a pastry bag with a large star tip, pipe the chocolate cheesecake mixture into the sponge cake shells. 

Slice 6 strawberries and arrange on top of the chocolate cheesecake mixture. 

Slice remaining 6 strawberries ¾ of the way through in 4 slices and fan out.  Set aside.

In a well chilled mixing bowl with a well chilled beater, mix heavy cream with 1 tablespoon of vanilla extract and ½ cup plus 1 tablespoon of powdered sugar.  Beat on high speed for 5 minutes until soft peaks form. 

Pipe whipped cream on to tartlets using a piping bag and a large star tip. 

Chill in refrigerator for 10 to 15 minutes before topping with fanned strawberry. 

Top with a fanned strawberry and serve.

Serves 6.

To see more of my Chocolate recipes, follow this link:  Real Women Of Philadelphia