Velvety chocolate cream is nestled into crumbly shortbread cups in this new holiday classic. The cups puff up slightly when baked, but you'll still have plenty of room to spoon in the rich filling.
- Portion size 48 servings
- Credits : Canadian Living: Holiday Baking 2014
In stand mixer using paddle attachment, or in bowl with wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into about 48 balls.
Add 1 ball to each cup of 2 lightly greased 24-cup mini muffin tins; press gently into bottoms and up sides. Refrigerate until firm, about 30 minutes.
Bake, 1 pan at a time, in 325°F (160°C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pan.
Meanwhile, in bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until smooth. Spoon about 1 tsp of the mixture into well of each cookie cup; place 1 chocolate chip in centre of each, pressing gently to adhere. Refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts per cup: about
- Sodium 29 mg
- Sugars 5 g
- Protein 1 g
- Calories 89.0
- Total fat 6 g
- Potassium 26 mg
- Cholesterol 12 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 3.0
- Folate 4.0
- Vitamin A 4.0