1/2 cup butter, softened
3 oz cream cheese, softened
1 cup flour
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
2/3 cup heavy whipping cream
In a small bowl, beat the butter and cream cheese until blended; beat in the flour. Drop the dough by scant tablespoonfuls into greased mini muffin cups; press onto bottoms and up the sides. Bake at 325* for 20-25 minutes or until golden brown. Cool for 5 minutes; remove to wire cooling racks to cool completely.
In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Transfer to small bowl; cover and refrigerate until firm. Beat chocolate mixture until soft peaks form. Pipe into shells. Garnish with whipped cream, berries and sugar if desired.
Yield: 2 dozen
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