Truffle Brownie Cups
Don't let these tiny desserts fool you. Each one is brimming with chocolate decadence.
- Nonstick cooking spray with flour (see Cook's Tip)
- 1⅔ cups (400 mL) semi-sweet chocolate morsels, divided
- 2 tbsp (30 mL) butter (do not substitute margarine)
- ½ cup (125 mL) sugar
- 1 egg
- ⅔ cup (150 mL) all-purpose flour
- ¾ cup (175 mL) heavy whipping cream
- Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds, and whipped topping (optional)
Preheat the oven to 325°F (160°C). Using nonstick baking spray with flour, spray the cups of the Mini Muffin Pan. Place ⅔ cup (150 mL) of the chocolate morsels and butter into a Classic Batter Bowl. Microwave on HIGH for 40–60 seconds or until smooth, stirring every 20 seconds. Add the sugar and egg to the batter bowl and mix until blended. Add the flour, mixing just until the flour is incorporated. Divide the batter evenly among the muffin cups, filling them about two-thirds full (about 2 tsp/10 mL of batter). Using the Mini Tart Shaper, gently tap the batter to create level tops. Bake for 10–12 minutes or until the edges are set. (Do not overbake.)
Meanwhile, to make the ganache topping, pour the cream into a 2-cup (500-mL) Easy-Read Measuring Cup; microwave on HIGH for 1–2 minutes or until it's hot. Pour the cream into a clean batter bowl with the remaining chocolate morsels; whisk until smooth with the Stainless Steel Whisk. Place the batter bowl into the freezer for 10–12 minutes, or until the mixture is cool and starting to thicken, stirring every 5 minutes. Spoon the ganache into the Large Decorator Bag fitted with the round tip.
Remove the muffin pan from the oven to a Stackable Cooling Rack and let the brownies cool for 2 minutes. Press the tops of the brownies with the Mini Tart Shaper to make indentations. Cool the brownie cups in the pan for 3 minutes. Carefully remove the brownies from the pan. Pipe the ganache into the brownie cups, and garnish as desired.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 2 g, Sodium 15 mg, Fiber 1 g
It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush the wells with melted butter, then sprinkle them with unsweetened cocoa using the Flour & Sugar Shaker. Tap out any excess cocoa.