Nestlé Dark Chocolate Hot Cocoa Mix Ganache Tart

Spray a 6" tart shell mold.

Roll out crust to about a 1/4" thickness, then fill tart shell molds. Trim excess dough. Freeze dough for 10 minutes.

Preheat oven to 325°F.

Cover shells with aluminum foil, then bake for 10 minutes. Remove aluminum foil and bake for another 5-10 minutes, or until golden brown.

Let cool before filling.

To make filling, in a food processor, chop up dark chocolate morsels. Pour hot cream and Nestlé Dark Chocolate Flavor Hot Cocoa Mix into the processor. Blend completely.

Add butter and blend completely.

Pour or pipe filling into each chilled tart shell.

Garnish with desired toppings.

Serve chilled.