Tuesday, February 21, 2012

Truffle Brownie Cups

Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
tbsp butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

  1. Preheat oven to 325°F. Spray cups of Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into a microwave safe mixing bowl. Microwave on HIGH 40–60 seconds or until smooth, stirring every 20 seconds. Add sugar and egg to batter bowl; mix until blended. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among cups, filling cups about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10–12 minutes or until edges are set. (Do not overbake.)
  2. Meanwhile, pour cream into a new microwave saw mixing bowl; microwave on HIGH 1–2 minutes or until hot. Pour remaining chocolate morsels in to hot cream; whisk until smooth. Place bowl into freezer 10–12 minutes or until mixture is cool and starting to thicken, stirring every 5 minutes. Spoon ganache into resealable plastic bag.
  3. Remove pan from oven to cooling rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using a knife or scissors to allow ganache to flow through. Pipe ganache into brownie cups. Garnish as desired.

Cook's Tip: It’s best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.

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