Wednesday, December 22, 2010

Chocolate-Raspberry Tassies

For the last 5 years or so I have organized a Cookie Exchange and these are the cookies I did this year. These Chocolate Raspberry Tassies are not a real sweet dessert but the Buttercream adds that little sweetness! I used teflon mini-muffin tins and the came out really easy when they were cool!

Pre-Heat oven to 375*

Chocolate Pastry~
In a Food Processor combine 1 1/4 c. Flour, 1/3 c. sugar, 1/4 c. unsweetened cocoa and a dash of salt; Pulse to combine. Add 1/2 c. cold cut up butter. Cover and process until crumbly. Add 1 egg yolk whisked together with 2 T. cold water to crumbly mixture and process to form a dough ball add water if to dry. Divide into 24 balls, press evenly into bottom and up the side of 1 3/4" muffin cups.

In a small saucepan heat and stir 6 oz. Semi-Sweet Chocolate and butter over medium/low heat until melted and smooth. Remove from heat and stir in 1 large egg, 1/3 c. sugar, 1 T. Raspberry Liqueur and 2 t. vanilla. Spoon about 1 T. of filling into each muffin shell.

12-15 minutes or until pastry is firm and filling is puffed. Cool in pan 10 minutes. Remove from pan and cool completely.

Chocolate Buttercream~
In a medium mixing bowl beat 1/4 c. softened butter on medium/high speed for 30 seconds. Gradually add 1 c. powdered sugar and 3 T. unsweetened cocoa powder. beat in 2 T. milk. Gradually beat in 1 c. powdered sugar until piping consitantly. When Tassies are completly cooled Pipe or Dollop on top.

I would like to Thank Holly and Heidi for the chance to have another recipe on their blog! Here is hoping everyone has a Very Merry Christmas and A Happy Happy New Year!!!!!

1 comment:

Holly. said...

Even though I don't feel good about the whole chocolate/fruit combination these were good. Thanks for posting!!