It’s baking season, my friends!!
No, seriously. If you haven’t made cookies yet then you should! Just get in your kitchen and bake ALL THE THINGS. Baking means a lot of things in the Nifty Spoon kitchen. Mostly it means messy counters, dishes in the sink, and too many things to eat when I’m finished. It also means some dancing to my latest music addiction (Um. Adele.) getting batter on my clothes, and stopping every 20 minutes to hug my husband because baking=happy.
Baking also means chocolate! and these Dark Chocolate Tassies are as chocolate as it gets. You’ll want a glass of milk when you sneak one of these off of your cookie plate.
They are rich with just a slight bite from the dark chocolate and the smooth sweetness…mmmmm. And what’s best is they are bite size so you can eat them over and over. Or at least until your conscience kicks in and you feel the chocolatey guilt start sticking to your tummy region. 😉
But let’s not think of that. Remember, January with all the healthy recipes and resolutions is coming and we can concern ourselves with guilt then. Now it’s baking season!
So. Chocolate pastry, chocolate and pecan filling, with a dollop of whipped cream and a sprinkle of chocolate jimmies. Let’s start that Adele dance party in the kitchen, shall we?
- 1 cup semi sweet or dark chocolate chips
- 2 tablespoons butter
- 1 egg
- ⅓ cup sugar
- 1 tablespoon rum
- 2 teaspoons vanilla extract
- ½ cup chopped pecans
- FOR PASTRY:
- 1¼ cup flour
- ⅓ cup sugar
- ¼ cup cocoa powder
- ½ cup (1 stick) cold butter, diced
- 1 egg yolk
- 2 tablespoons cold water
- To make pastry shells: sift together the flour, ⅓ cup of sugar, and cocoa powder in a shallow bowl. Using a pastry cutter, fork, or even your fingers rub and cut the butter into the flour mixture until it is in pieces the size of small peas.
- Add the egg yolk and sprinkle the cold water over the butter and flour and mix with a fork until it forms a loose dough. If dough is still dry, add additional water one teaspoon at a time until dough holds together when squeezed in your fist.
- Roll the dough into 24 balls 1 inch in diameter. Press each ball of dough into the wells of a mini muffin pan, squishing up the sides to form the pastry shells. Place a pinch of chopped pecans into the middle of each pastry shell. Set aside.
- Preheat oven to 375 degrees.
- In a saucepan, heat 2 tablespoons of butter and chocolate chips over medium heat, stirring often. When smooth, add egg, vodka, sugar, and vanilla extract, stirring until combined. Pour a tablespoon of filling into each pastry shell.
- Bake in preheated oven 12 to 15 minutes until the filling is puffed and slightly cracked on top.
- Let cool 15 minutes in pan before removing to wire rack to finish cooling completely.