The rich, gooey filling resembles a truffle with a hint of raspberry flavor. You can substitute your favorite liqueur or flavored coffee syrup like hazelnut to change up the flavor of these little gems. They are rich, so make sure to share with friends!

 

 

1 recipe Chocolate Pastry, (recipe below)

Filling:

6 oz semisweet or bittersweet chocolate, chopped (1 cup)

2 Tbsp butter

1 large egg, lightly beaten

1/3 cup granulated sugar

1 Tbsp raspberry liqueur or raspberry-flavored syrup

2 tsp vanilla

1 recipe Swiss Chocolate Buttercream, (recipe below)

 

 

1. Prepare Chocolate Pastry. Heat oven to 375 degrees F. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased 1-3/4-inch muffin cups, using floured fingers if necessary; set aside.

2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.

3. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop a small amount of Chocolate Buttercream on top of each tassie.

4. To store, refrigerate tassies in single layer in airtight container up to 3 days. Makes 24 tarts.

 

 

In food processor combine 1-1/4 cups all-purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover and process dough until crumbly with pea size bits of butter in dough. In small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour .

 

 

3 ½  oz sugar

2 ½ oz egg whites

1 ½ tbs water

8oz butter – room temperature, cut into 4 – 1 oz pieces

1/2  tsp vanilla

1/8 tsp salt

 

Place egg whites, sugar and water in a double boiler and whisk constantly until the sugar has melted and the mixture has heated to 160 degrees. Transfer to bowl of mixer and mix on low speed gradually increasing to high speed until stiff glossy peaks have formed and the mixing bowl is cool to the touch.  About 5-10 minutes.

 

Add butter in 4 stages about 1 oz at a time until it is incorporated. Add vanilla and salt and whip at med high speed until fluffy and creamy. You will have more than enough butter cream for the topping so refrigerate it and use on graham crackers for a fast treat!