Monday, February 6, 2012
Triple Chocolate Delights
3 oz. cream cheese,softened
1 stick of unsalted butter
3/4 c. flour
1/4 c. cocoa
Blend all of the ingredients together.Form into a ball,wrap in plastic and refrigerate for at least 30 minutes.Remove from the refrigerator,and roll into 24 balls.Line each well of a mini muffin pan with a ball of dough.Gently push the dough up the sides of the pan until it is well covered.Place the pan in the refrigerator while you make the filling.
2 tbsp. butter
1/2 c. semi sweet chocolate finely chopped
1/3 c. sugar
1/4 c. chopped walnuts or almonds,if desired
In a small sauce pan,combine the chocolate and butter over low heat.Stir until melted,then immediately remove from the heat.Whisk in the sugar,vanilla and egg. If desired,stir in some chopped walnuts or almonds.
2 Tbsp. cocoa
2 tbsp. butter,softened
1/2 tsp. vanilla
1-1/2 c. confectioners' sugar
1 Tbsp. milk,more if needed
In the bowl of your mixer,blend together the cocoa and butter.Add 1 Tbsp. of milk,and the vanilla.Gradually add the confectioners' sugar.If the frosting is too thick,add milk in small amounts until it reaches spreading consistency.
Fill the chocolate pastry cups almost to the top with the chocolate filling.Bake at 350 degrees for about 15-20 minutes.Remove from the oven.Let cool for approximately 20 minutes.Frost with the icing,or use a piping bag as I have done to make it extra special!Enjoy!
**These can be made ahead and frozen(minus the frosting).