Prep 10 mins
Cook 40 mins
I copied this out of an old issue of Better Homes & Gardens while visiting with relatives. I have not had a chance to try them yet. These would be lovely on a desert tray at a dinner party. (Note: the recipe instructs you to grease 12 tins, but only listed 8 servings - once I make these, I will update the correct serving amount).
- 1 cup crushed chocolate wafer cookie
- 1⁄3 cup ground hazelnuts
- 1⁄3 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 10 -10 1⁄2 ounces bittersweet chocolate, finely chopped
- 3⁄4 cup heavy cream
- 1⁄2 cup milk
- 3 tablespoons honey or 3 tablespoons flavored honey (raspberry, cinnamon, or ginger flavor)
- 1 large egg, lightly beaten
- chopped hazelnuts or halved hazelnuts, garnish (optional)
- Preheat oven to 375°F.
- Grease 12 muffin tins (2 1/2" diameter) with nonstick spray.
- Mix crushed wafer cookies with ground nuts, butter, and sugar and press into 8 of the muffin tins, forming shells.
- Bake 5 minutes, then let cool in pans on rack; meanwhile lower the heat to 325 F for your oven and continue with the filling.
- In a mixing bowl, combine chopped chocolate, cream, and milk.
- Microwave, covered, on HIGH for about 3-4 minutes or until chocolate has melted and can be stirred into a smooth mixture (stir every minute).
- Stir in honey.
- OR heat cream and milk to just boiling in a saucepan, then pour over chopped chocolate in a heatproof bowl and stir until chocolate has melted and is smooth, then stir in honey.
- Temper the egg by adding a tiny amount of the chocolate mixture to the egg, whisking fierecly to incorporate without cooking the egg, then add the egg mixture to the rest of the chocolate mixture, stirring well.
- Pour filling into the shells and bake at 325 F for 25 minutes.
- Let cool on rack 30 minutes, then serve warm garnished with chopped nuts on top of each (if desired).