Chocolate Tart with Milk Chocolate Ganache

200 gm melted dark chocolate
150 gm milk chocolate
175 ml fresh cream

Melt the dark chocolate and cool it to the room temperature
brush them on silicon moulds.
Keep it in the freezer for at least 10 to 15 mins.

Boil the cream and add the mix of dark and white chocolate into it.
Pour in the melted mix into the chocolate mould.

Set it in the fridge for at least an hour and serve cold.

Courtesy: Chef Vicky Ratnani,