Rich and chocolatey–these elegant truffle cups will be the hit of your Christmas dessert tray.
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Learn How it Works...
Crust
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 large Land O Lakes® Egg
2 tablespoons light corn syrup
Filling
4 ounces dark chocolate, chopped
1/3 cup Land O Lakes® Heavy Whipping Cream
1 1/2 teaspoons Land O Lakes® Unsalted Butter
Topping
36 purchased chocolate truffles
Decorator sprinkles, if desired
*Substitute bite-sized chocolate drops or candy.
STEP 1
Heat oven to 350°F. Place foil or paper baking cups into mini muffin pan cups; set aside.
STEP 2
Stir together flour, cocoa, baking soda and salt in bowl; set aside.
STEP 3
Beat all remaining crust ingredients in bowl at medium speed until well mixed. Gradually add flour mixture, beating at low speed after each addition.
STEP 4
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.
STEP 5
Place dark chocolate in bowl. Combine whipping cream and 1 1/2 teaspoons butter in 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.
STEP 6
Spoon 1 teaspoon filling into each crust. Place truffle onto filling, pressing down slightly.
STEP 7
Top truffles with remaining warm filling. Decorate with sprinkles, if desired.
- 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.