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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.

Recipe by Southern Living June 2010

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Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary

additional:
1 hr 37 mins
total:
1 hr 57 mins
prep:
20 mins
Yield:
Makes 30 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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