|Plain chocolate||1 Ounce (1 Square)|
|Egg||1 , separated|
|Whipping cream||4 Tablespoon|
|Brandy/Rum extract||1 Teaspoon|
|Melted chocolate||1 Tablespoon (Adjust Quantity As Needed)|
|Baked tartlet cases||1 Dozen|
Melt chocolate in top of a double saucepan, remove from heat, blend in egg-yolk, beat until smooth and thick.
Whisk cream until soft peaks form, fold into mixture with brandy or rum; lastly fold in well-beaten egg-white.
Spoon mixture into pastry cases, refrigerate until firm.
Drizzle with extra melted chocolate.