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Link to Chocolate Pecan Tassies Filling

Chocolate Pecan Tassies Filling:
(for 24 Tassies) posted by Amy/CT

1 tablespoon butter or margarine
1 square (1 ounce) unsweetened chocolate
3/4 cup packed brown sugar
1 teaspoon vanilla
1 egg, beaten
Dash salt
3/4 cup chopped pecans.

Melt butter and chocolate in saucepan
over low heat. Remove from heat.
Blend in sugar, vanilla, egg and salt;
beat until thick. Stir in pecans.
Spoon about 1 teaspoon filling into each
unbaked pastry shell.
Bake at 350° F. for 20 to 25 minutes
or until lightly browned and filling is set.
Cool in pans on wire racks.
Remove from pans; store in airtight
containers.

A favorite of St. Paul's Episcopal Cathedral
in Oklahoma City, OK

http://63.123.232.200/HyperNews/get/archive_swap27901-28000/27995/10.html

 
Link to Chocolate-Coconut Tassies

Chocolate-Coconut Tassies posted by Cyndi

1 c. flour
1/3 c. sugar
1/4 c. unsweetened cocoa powder
1/2 c. butter or margarine
3-4 T. water

Filling
4 o. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
1 1/4 c. coconut
24 whole almonds
1/3 c. semisweet chocolate chips
1 tsp. shortening

Stir together flour, 1/2 c. sugar and
cocoa. Cut in butter till pieces are the
size of peas. Sprinkle with 1 T. water at a
time, tossing gently till moistened. Form
into a ball. Cover and chill 1 hr. Divide
dough into 24 balls. Place each in a tassie
cup. Press dough evenly against bottom and
sides of cup.

Filling: beat cream cheese, remaining sugar
and vanilla with electric mixer for 30
seconds. Stir in coconut.

Fill each tassie with about 1 rounded tsp.
of filling. Top each with a whole almond.
Bake at 375F, 15-18 minutes, or till filling
is set. Cool 30 minutes in pans. Remove
and cool completly on wire racks.

Melt chips and shortening in a small, heavy
saucepan over low heat, stirring frequently.
Drizzle over tassies.

http://63.123.232.200/HyperNews/get/archive_swap32701-32800/32752/4.html

 
Link to Chocolate Cordial Cups

Chocolate Cordial Cups posted by Caryn

1/2 cup unsalted butter, softened
3 ounces Philadelphia cream cheese, softened
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/3 cup sugar
2 ounces unsweetened good-quality chocolate
(Note from Caryn: I MUCH prefer using
either bittersweet or semisweet chocolate in
this recipe. Callebaut is my preferred
brand.)
2 Tablespoons unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 Tablespoon Grand Marnier liqueur -OR-
Cointreau -OR- a cherry liqueur

In small mixer bowl combine 1/2 cup butter,
cream cheese & 1/3 cup sugar, beating till
fluffy. Stir together flour & cocoa and add
to cream cheese mixture. Chill thoroughly.

Divide into 24 balls. Press each onto bottom
and up sides of ungreased 1-3/4" muffin pans.
(Note from C: I use Silverstone non-stick
mini-muffin tins AND spray the cups with PAM.
Be careful not to build the sides of the
crust up higher than the top of each cup.
They are much easier to remove if the top of
the crust does not bake over onto the flat
part of your tins.)

In small saucepan melt chocolate and 2
Tablespoons butter over low heat. Remove
from heat. Stir in 1/2 cup sugar, egg,
vanilla & liqueur. Divide chocolate mixture
evenly among muffin cups. (Note from C: This
makes 24 EXACTLY. Do not fill very full, or
you'll run out of filling.) Bake at 325
degrees for 25 to 30 minutes or until
filing is set. (C: Mine only take about 20
minutes. I begin checking at 15.) Cool
slightly. Remove carefully with narrow metal
spatula. Cool completely on metal cake rack.
Enjoy!

http://63.123.232.200/HyperNews/get/archive_swap28101-28200/28145/2.html

 
They are great. Wish I knew who really deserved credit for the recipe - a coworker gave it to me

but she didn't originate it either and didn't know who did.

I make them in a similar fashion to Dia/OKC but I dip in melted Callebaut semi-sweet. Yummy:)

Debra

 
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