 |  |  |
 choice of chocolate |  1" balls in mini-muffin tin |  press down & on sides |  puffed up after baking |
 push down the centers |  make ganache |  fill cookie shells |  cool completely |
Very easy to make these, with just 4 ingredients ~ your choice of MILK, DARK or SEMI-SWEET CHOCOLATE (I like dark). So cute on a dessert buffet table!
CHOCOLATE Ganache CHOCOLATE CHIP COOKIE TARTLETS
1/3 cup heavy whipping cream……………1/4 cup all-purpose flour
1/3 to 1/2 roll of refrigerated chocolate chip cookie dough
About 1/2 cup dark chocolate, milk chocolate or semi-sweet chocolate chips
Cool Whip (thawed)
GARNISH: large sprinkle ~ large chocolate chip ~ edible glitter ~ chocolate jimmies
***
Preheat oven to 350°F. Generously spray a 12-hole mini-muffin pan with nonstick baking spray (containing flour) and set aside.
Put the cookie dough and flour on a work surface and knead together until well blended. Shape dough into 1” balls. Press the balls in bottom and up the sides of each muffin cup, forming cup shape. (I used my knuckles) Prick the bottoms with a toothpick a few times, so they don’t puff up during baking.
Bake 8-10 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. (If necessary, gently press the center of the tarts down with your thumb or whatever gadget you have that’s the right size & shape.) Completely cool on a rack before filling.
Meanwhile, make the GANACHE FILLING:
Put the heavy cream into a microwave-proof container and heat for 45 seconds. Pour over the chocolate chips (that you’ve put into a bowl) and quickly stir/whisk until the chocolate chips are melted and the ganache is thick and smooth. Fill each tartlet shell with about 1 TB ganache. (You can keep any leftover ganache in a covered glass bowl in refrigerator to use another time. Just reheat for 1 minute in microwave and stir well. Whisk in a little more milk/cream if it's too thick)
Let the tartlets cool completely. Then add a small dollop of Cool Whip to each one. Can garnish with a large chocolate chip or chocolate jimmies on top. Sparkling edible metallic sugar is also pretty for the Holidays. ** Should be refrigerated until serving time.
Makes about 12.
CHOCOLATE Ganache CHOCOLATE CHIP COOKIE TARTLETS
1/3 cup heavy whipping cream……………1/4 cup all-purpose flour
1/3 to 1/2 roll of refrigerated chocolate chip cookie dough
About 1/2 cup dark chocolate, milk chocolate or semi-sweet chocolate chips
Cool Whip (thawed)
GARNISH: large sprinkle ~ large chocolate chip ~ edible glitter ~ chocolate jimmies
***
Preheat oven to 350°F. Generously spray a 12-hole mini-muffin pan with nonstick baking spray (containing flour) and set aside.
Put the cookie dough and flour on a work surface and knead together until well blended. Shape dough into 1” balls. Press the balls in bottom and up the sides of each muffin cup, forming cup shape. (I used my knuckles) Prick the bottoms with a toothpick a few times, so they don’t puff up during baking.
Bake 8-10 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. (If necessary, gently press the center of the tarts down with your thumb or whatever gadget you have that’s the right size & shape.) Completely cool on a rack before filling.
Meanwhile, make the GANACHE FILLING:
Put the heavy cream into a microwave-proof container and heat for 45 seconds. Pour over the chocolate chips (that you’ve put into a bowl) and quickly stir/whisk until the chocolate chips are melted and the ganache is thick and smooth. Fill each tartlet shell with about 1 TB ganache. (You can keep any leftover ganache in a covered glass bowl in refrigerator to use another time. Just reheat for 1 minute in microwave and stir well. Whisk in a little more milk/cream if it's too thick)
Let the tartlets cool completely. Then add a small dollop of Cool Whip to each one. Can garnish with a large chocolate chip or chocolate jimmies on top. Sparkling edible metallic sugar is also pretty for the Holidays. ** Should be refrigerated until serving time.
Makes about 12.
RSS Feed
