Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 3-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.
Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes).
Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes.
Pour 1 Tbsp. chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.
This recipe was super easy to make. However, although the truffles looked tasty, I was disappointed when I took a bite. I wanted an explosion of chocolate, and I felt like all I could taste was the pasty and whipped cream on top. If you make this, be sure to poke a few holes in the pastry after placing it in the muffin tins. The pastry seemed to puff up a bit leaving just a little room for the chocolate. I had lots of chocolate left over (which I plan to use with strawberries!!) Maybe that's why I couldn't taste the chocolate very much??
This recipe was great. Unless I have a strange muffin pan, you'll need to use a 3 inch round cutter not a 4". 4" circles are bigger than the muffin tin and I could only get 6 or 7 cut out of one pie crust-not 10.
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