Milk chocolate tartlets

Ingredients:

• 110 g unsalted butter, room temperature
• 60 g of cream cheese, room temperature
• 0.5 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 tsp vanilla extract
• 1 and 1/4 cups premium flour
• 220 g milk chocolate, finely chopped
• Cooking spray
• 3-4 tablespoons heavy cream
• Chocolate dragees in sugar glaze, for topping

Preparation:

1. In a medium bowl, beat the butter, cream cheese, brown sugar, granulated sugar, and salt with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla extract. Reduce the mixer speed to low and beat in the flour. Stir in 55g of chopped chocolate. Cover with plastic wrap and refrigerate for about 1 hour until the dough is no longer sticky.
2. Spray a 24-cup mini muffin pan with cooking spray. Divide the batter into each muffin cup (about 1 heaping tablespoon at a time). Press the batter up the sides with your finger to create cups (if the batter is sticky, wet your fingers with water). Refrigerate for 30 minutes.
3. Preheat oven to 350°F (175°C). Bake the cups until golden brown around the edges and set in the center, 15 to 20 minutes. Let cool in the pan for 5 minutes, then gently press the back of a small measuring spoon into the center of each cup. Use a small spatula to loosen the cups from the pan and transfer them to a wire rack to cool completely.
4. Meanwhile, place the remaining 6 ounces (170 g) finely chopped chocolate and 3 tablespoons (30 g) heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let sit until the mixture thickens like hot fudge, about 10 minutes. If the chocolate is too thick, gradually whisk in an additional 1 tablespoon (30 g) heavy cream. If the chocolate hardens, return it to the microwave. Spoon the chocolate into the cookies and top with jelly beans. Let cool completely.