Chocolate Truffle Tartlets

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 24
• 1 1/4 cups unsalted butter
• 3/4 cup hershey's cocoa
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, separated
• 1 tablespoon sugar
• 2/3 cup sugar
• 1/3 cup hershey's cocoa
• 1 1/2 cups cold whipping cream
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 heat oven to 425 degrees f.
• 2 in medium saucepan over low heat, melt butter. add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. remove from heat; cool slightly. stir in flour and 2 teaspoons vanilla. add egg yolks, one at a time, beating well after each addition. in small mixer bowl, beat egg whites with 1 tablespoons sugar until soft peaks form; gradually fold into chocolate mixture. spoon batter into small foil muffin cups. bake 5-6 minutes, or just until puffed and rounded on top. cool on wire racks. at this point, you may freeze the tartlets.
• 3 to make chocolate cream filling:
• 4 in mixer bowl, combine 2/3 cup sugar and 1/3 cup hershey's cocoa. add cold whipping cream and 1-1/2 teaspoons vanilla; beat on low speed of electric mixer to combine. beat on high speed until stiff. pipe onto thawed chocolate truffle tartlets. this makes 24 - 36 tartlets, depending on the size of your foil cups.