4-Ingredient Chocolate Macaroon Tart

Directions

1. Press two macaroons into each mold of a muffin tin, pressing them up the sides to form a cup shape.

2. To make the filling, place the whipping cream in a large microwaveable bowl or measuring cup. Heat in the microwave about two minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate, and let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crusts and top with a sprinkling of sea salt if desired.

3. Cover lightly and refrigerate for at least two hours before serving. Can be frozen ahead once ganache sets.