1/2 (10 oz. bag) mint chocolate pieces (3/4 c.)
1 c. heavy or whipping cream
1 pkg. (6) graham cracker tart shells
Mint leaves for garnish

In sauce pan over medium heat, heat mint - chocolate pieces and 1/4 cup cream until chocolate melts, stirring occasionally. Refrigerate mixture 15 minutes to cool slightly, stirring occasionally. In small bowl, with mixer at medium speed, beat remaining heavy cream until stiff peaks form. Fold in cooled chocolate mixture into whipped cream. Spoon into tart shells. Garnish with mint leaves. Chill until ready to serve. Serves 6.