Peppermint Mocha Tarts

Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine the instant coffee granules and water and mix until the coffee granules completely dissolve. Set aside. This step is optional - you do not have to use the instant coffee in this recipe.
In a bowl, combine the graham cracker crumbs, cocoa powder and granulated sugar. Add the melted butter and coffee mixture (if using) into the dry ingredients and fold together until combined. It should resemble wet sand.
Press the mixture into the bottoms and up the sides of your tart pans (each tart pan should have about 55-60 grams of mixture). If you are using a cupcake pan, line it with cupcake liners and press a spoonful of the base mixture into the bottom of the liner.
Pre-bake the crust for 10 minutes if using tart pans, and for 5-6 minutes if using a cupcake pan.

While the base is baking, make the filling. Chop your chocolate and place in a heat proof bowl. Pour the peppermint extract over the chocolate (if using). Set aside.
Heat your heavy cream over the stove until it begins to gently simmer (not boil!). Remove from the heat and pour the warmed cream over the chocolate. Let it sit for 3-4 minutes, then, with a rubber spatula, gently begin to stir the mixture together until the chocolate and heavy cream are completely homogeneous.
Once combined, fill the baked and cooled tarts with the ganache and leave them at room temperature or in the fridge until it firms about (about 1-2 hours).
Top with desired toppings - crushed candy canes, whipped cream, white chocolate drizzle, etc., and enjoy!