Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
20 Mins
Other Time
1 Hour 37 Mins
Yield
Makes 30 servings

Making chocolate shavings for a garnish is easy. Pick up an extra chocolate bar, and use a vegetable peeler to shave bits of chocolate off the side.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Ratings & Reviews

RolletteSmith01's Review

lydiging
October 14, 2012
Was not all that pleased with outcome. Perhaps pastry dough made from scratch would improve. Will not use again.

JohannaH's Review

Cakiepie1955
September 27, 2012
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??

Kyabbe's Review

RolletteSmith01
October 18, 2010
The version of the recipe printed in the June 2010 issues specifies a 4-inch cookie cutter. Presumably, it was corrected for the on-line version.

Cakiepie1955's Review

JohannaH
August 06, 2010
Diane...the recipe does call for a 3 inch round cutter.

lydiging's Review

Kyabbe
June 23, 2010
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.