Rich and chocolatey---these elegant truffle cups will be the hit of your Christmas dessert tray.
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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
4 ounces dark chocolate, chopped
1/3 cup Land O Lakes® Heavy Whipping Cream
1 1/2 teaspoons Land O Lakes® Unsalted Butter
36 purchased chocolate truffles
Decorator sprinkles, if desired
*Substitute bite-sized chocolate drops or candy.
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 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 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.
- 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.
Explore reviews fromour online community
I made these for three different parties over the holidays and they were a hit each time! They are delicious! The only change I made was I used half of a Lindt chocolate truffle instead of a whole truffle in each cup. A half was perfect!
I have only made the shells so far, but they are GREAT! Something between pie crust / short bread and brownie. I usually come up short of recipe yields, but I got 54(!) little crusts out of this recipe, which is 50% more than the stated yield! I used confectioners cups, which are small, but I'm pretty sure I made one-inch balls. A tip: if you don't have a pie-tamper-down-thingy, one of this 1-ounce liquor bottles works great! (The kind sold on airplanes or at the checkout.) Just press it in (with lid on) and for some reason the grooves on the lid help it pop right back out. I do recommend emptying the bottle first!