All the indulgence of a dark, dense chocolate cake, in a charming mini version - it's so decadent this is all you'll need!
| 8 | graham crackers (1 1/4 cups graham cracker crumbs) | |
| 2 | tbsp | sugar |
| 2 | tbsp | extra light tasting olive oil |
| 2⁄3 | c | chocolate chips |
| 1⁄4 | c | Stonyfield Organic Heavy Whipping Cream |
| 12 | oz | Stonyfield Organic Fat Free Chocolate on the Bottom Yogurt |
| 1 | c | organic whipped topping (plus additional for garnish) |
Heat oven to 325°.
In food processor, pulse graham crackers to form fine crumbs. Add sugar and olive oil; pulse to moisten crumbs. Press 2 heaping tablespoonfuls of graham cracker mixture into bottom and sides of eight 4-inch individual pie tins. Place tins on baking sheet and bake for 8 minutes or until edges are golden; cool completely.
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth and well blended.
In a medium-size bowl, fold together melted chocolate mixture, chocolate yogurt and whipped topping. Spoon a heaping 1/3 cup of filling into each tart shell and smooth with a spatula. Top with additional whipped topping, if desired. Chill overnight before serving.