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Truffle Filled Cookie Tarts

This post is sponsored in conjunction with ChristmasCookiesWeek.  I received product samples from sponsor companies to aid in the creation of the ChristmasCookiesWeek recipes. All opinions are mine alone.

Are you enjoying #ChristmasCookiesWeek so far? There are so many great recipes being shared, my Pinterest boards are about to explode.  I pinned this recipe from Taste of Home a while back, and I'm constantly getting notifications that people have repinned it or tried it.

As I was going through possible recipes to make for this week, I decided I had to put this on on the list.  I used a cookie scoop and a little wooden mini tart shaper to form the cups. Make sure you spray the tin well, or you will have sticking. The only change I made to the recipe was to use festively colored sprinkles instead of the chocolate ones.

These are chocolate-y and decadent.  They look fancy but are so simple to make!  Thank you to Patricia H. for sharing her recipe, I'm so glad that I can add myself to the group of people that have tried it.

I can't wait to see what the other #FestiveFoodies are making today!  You can check out their recipes by clicking the links at the bottom of the post. 


Truffle Filled Cookie Tarts

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Truffle Filled Cookie Tarts
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking soda
  • FILLING:
  • 2 cups semisweet chocolate chips (12 ounces)
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 2 large egg yolks
  • Sprinkles or nonpariels for decorating

Instructions

  1. Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
  2. Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
  3. Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle ( I use a mini tart shaper). Cool in pans 5 minutes. Remove to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
  6. Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.
Source: https://www.tasteofhome.com/recipes/truffle-filled-cookie-tarts/

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truffle, chocolate, cookies
Dessert
American
Created using The Recipes Generator


    #ChristmasCookiesWeek Thursday Recipes


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    Comments

    1. My geandmother's recipe for old-fashioned molasses crinkle cookies--Happy Holidays!

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