Twelve Days of Christmas Cookies – Day 11

 
Chocolate Tassies
 
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!

 

Chocolate Raspberry Tassies
Inspired by Good Housekeeping Recipe
 
Ingredients:
 
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)
 
Directions:
 
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.
 
Chocolate Pastry:
 
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 .
 
Swiss Chocolate Buttercream:
 
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!
Chocolate Raspberry Tassies
Yields 24
Inspired by Good Housekeeping Recipe
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Print
218 calories
20 g
48 g
15 g
2 g
9 g
49 g
24 g
14 g
1 g
5 g
Nutrition Facts
Serving Size
49g
Yields
24
Amount Per Serving
Calories 218
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
47%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 48mg
16%
Sodium 24mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 14g
Protein 2g
Vitamin A
8%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chocolate Pastry
  1. 1-1/4 cups all-purpose flour
  2. 1/3 cup sugar
  3. 1/4 cup natural unsweetened cocoa powder
  4. 1/2 cup cold butter, cut up
  5. 1 egg yolk
  6. 2 tablespoons cold water
Filling
  1. 6 oz semisweet or bittersweet chocolate, chopped (1 cup)
  2. 2 Tbsp butter
  3. 1 large egg, lightly beaten
  4. 1/3 cup granulated sugar
  5. 1 Tbsp raspberry liqueur or raspberry-flavored syrup
  6. 2 tsp vanilla
Swiss Chocolate Buttercream
  1. 3 ½ oz sugar
  2. 2 ½ oz egg whites
  3. 1 ½ tbs water
  4. 8oz butter – room temperature, cut into 4 – 1 oz pieces
  5. 1/2 tsp vanilla
  6. 1/8 tsp salt
Instructions
  1. Heat oven to 375 degrees F.
  2. Chocolate Pastry: 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.
  3. Add 1/2 cup cold butter, cut up. Cover and process dough until crumbly with pea size bits of butter in dough.
  4. In small bowl, whisk together 1 egg yolk and 2 tablespoons cold water.
  5. Add to processor; pulse until a dough ball forms (add water if dry).
  6. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour .
  7. 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.
  8. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat.
  9. Stir in egg, sugar, liqueur, and vanilla.
  10. Spoon 1 scant tablespoon filling in each pastry shell.
  11. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes.
  12. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack.
  13. Pipe or dollop a small amount of Chocolate Buttercream on top of each tassie.
  14. To store, refrigerate tassies in single layer in airtight container up to 3 days. Makes 24 tarts.
  15. Swiss Chocolate Buttercream: 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.
  16. 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.
Notes
  1. You will have more than enough butter cream for the topping so refrigerate it and use on graham crackers for a fast treat!
beta
calories
218
fat
15g
protein
2g
carbs
20g
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