Updated: 12/07/2012 3:44 PM
Print Story |
Double Chocolate Truffle Cups
Becky Wahlund, Director in the Land O’Lakes Test Kitchens, prepares this yummy Christmas treat with Elizabeth.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Unsalted Butter, melted, cooled
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
1 Land O Lakes® All-Natural Egg
2 tablespoons light corn syrup
4 ounces dark chocolate, chopped
1/3 cup whipping cream
1 1/2 teaspoons Land O Lakes® Unsalted Butter
36 purchased chocolate truffles (can substitute bite-sized chocolate drops or candy)
Decorator sprinkles, if desired
Heat oven to 350°F. Place foil or paper baking cups into mini muffin pan cups; set aside.
Stir together flour, cocoa, baking soda and salt in bowl; set aside.
Beat all remaining crust ingredients in large bowl at medium speed until well mixed. Gradually add flour mixture, beating at low speed after each addition.
Shape dough into 36 (1 1/4-inch) balls; place into prepared pans. Press dough evenly onto bottom and up sides, forming cup. Bake 5-6 minutes or until centers begin to set. Let stand in pan 10 minutes. Remove to cooling rack. Cool completely. Remove foil or paper, if desired.
Place dark chocolate in bowl. Combine whipping cream and 1 1/2 teaspoons butter in small saucepan; cook over medium-low heat until edges of cream begin to bubble. Immediately pour over chocolate. Let stand 2-3 minutes; stir until smooth.
Spoon 1 teaspoon filling into each crust. Place truffle onto filling, pressing down slightly.
Top truffles with remaining warm filling. Decorate with sprinkles, if desired.
Makes 36 truffle cups.
A tart tamper will make quick work when forming cups. It can be purchased at baking and cooking stores.
Variation: Hazelnut Chocolate Truffle Cups. Omit filling. Prepare and bake cups as directed above. Spoon 1 teaspoon hazelnut spread into each cup; top with 1 chocolate-covered hazelnut candy.