Chop 175 g chocolate. Heat cream, remove from heat and melt chocolate in it. Pour into a clean, dry mixing bowl. Cover directly on the surface with foil and chill for about 3 hours. Grease 10 wells of a muffin tin
Mix flour, cocoa and icing sugar in a bowl. Add butter in flakes and egg. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form the dough into a thick roll (approx. 7 cm Ø) and cut it into 10 pieces. Press each piece into a flat circle (approx. 11 cm Ø) with your hands on a floured work surface. Line recesses in the muffin tin with it, cut off any protruding edges. Press the dough well into the hollows, press the edge upwards with your fingers. Chill for at least 1 hour.
Cut square pieces out of baking paper and cut diagonally along the edge several times, leaving the middle free. Place these pieces of paper in the trays and place dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the paper with the dried peas and bake for another 5 minutes. Allow to cool briefly, then carefully remove the shortcrust pastry bases from the trays. Let them cool down on a cake rack
For the icing, chop 125 g chocolate. Heat the double cream and chocolate in a saucepan while stirring, do not let it boil. Stir until a smooth glaze is obtained. Leave to cool. Whip the chocolate cream briefly with the whisks of the hand mixer. Pour into a piping bag and squirt into the tartlets, smooth it down. Spread the icing on the tartlets and smooth it down. Chill for about 1 hour. Remove from the fridge about 30 minutes before serving. Whipped cream tastes good with it
waiting time approx. 3 1/2 hours