Triple Chocolate Truffle Cups

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle.  Yum.

I love little mini desserts.  I used to work for a hospital and they would have a big, fancy Christmas party every year.  My favorite part was all the adorable little desserts at the end.  You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert.  Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

• 1 stick (1/2 cup) butter, softened
• 3/4 cup of granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/3 cup of unsweetened cocoa powder
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
• Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

• Preheat oven to 350F degrees.
• Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
• Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
• Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
• Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

• Bake at 350F degrees for 7 to 8 minutes and remove from oven.
• Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
• Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
• Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.  
• Pour melted chocolate into a sturdy zip-top bag.  Zip it closed and clip a corner off.
• Unwrap all of your Lindt truffles.
• Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
• Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
• Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
• Enjoy!!!

My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good.  Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost!  If you want to make a smaller batch just cut the cookie recipe in half.  I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table.  These are perfect for both!  Enjoy!!!!  ~r

Other mini desserts you might enjoy: