Total Time
25mins
Prep 20 mins
Cook 5 mins

This is a great recipe for a shower, tea, or just anytime. You can make the tartlets ahead of time and freeze. Just add the cream filling just before serving. A good friend gave me this recipe.

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees F.
  2. In medium saucepan over low heat, melt butter. Add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and 2 teaspoons vanilla. Add egg yolks, one at a time, beating well after each addition. In small mixer bowl, beat egg whites with 1 tablespoons sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into small foil muffin cups. Bake 5-6 minutes, or just until puffed and rounded on top. Cool on wire racks. At this point, you may freeze the tartlets.
  3. To make chocolate cream filling:
  4. In mixer bowl, combine 2/3 cup sugar and 1/3 cup Hershey's cocoa. Add cold whipping cream and 1-1/2 teaspoons vanilla; beat on low speed of electric mixer to combine. Beat on high speed until stiff. Pipe onto thawed chocolate truffle tartlets. This makes 24 - 36 tartlets, depending on the size of your foil cups.

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