Chocolate apricot tartlets

• 350 ml chocolate graham cracker crumbs
• 60 ml unsalted butter, melted
• 120 ml apricot preserves or jam
• 110 g semi-sweet chocolate, finely chopped
• 120 ml heavy cream
• 1 ml sea salt
• Dried apricot slices for garnish

1. In a medium bowl, combine the chocolate graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottoms and sides of a mini muffin tin or small tartlet molds. Refrigerate for 30 minutes to set.
3. Spoon approximately 1 teaspoon of apricot preserves into each chilled tartlet shell.
4. Place the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
5. Pour the hot cream over the chocolate and let sit for 5 minutes, then whisk gently until smooth and glossy.
6. Pour the chocolate ganache over the apricot layer until each tartlet is filled.
7. Sprinkle a pinch of sea salt over the tops and refrigerate for at least 2 hours until the ganache is firm.
8. Carefully remove from molds and garnish with a small piece of dried apricot before serving.

Serve chilled on a white platter. Pairs beautifully with a cup of espresso or a glass of dessert wine.