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)
- 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.
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: