Created with Sketch. ADD YOUR REVIEW 2 Reviews
Hands-on Time
30 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 5 dozen
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 1

Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.

Step 2

Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.

Step 3

Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.

Chef's Notes

Store in an airtight container up to 3 days. Top with whipped cream just before serving.

You May Like

Ratings & Reviews