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<blockquote data-quote="moreluck" data-source="post: 753193" data-attributes="member: 1246">Chocolate Truffle Bites SERVES 30<ul>
<li data-xf-list-type="ul">1 1/2 (15 ounce) packages refrigerated pie crusts</li>
<li data-xf-list-type="ul">2 (4 ounce) semisweet chocolate, baking bars chopped</li>
<li data-xf-list-type="ul">1 cup whipping cream</li>
<li data-xf-list-type="ul">1 1/2 teaspoons vanilla extract</li>
<li data-xf-list-type="ul">1 pinch salt</li>
<li data-xf-list-type="ul">sweetened whipped cream</li>
</ul>Garnish<ul>
<li data-xf-list-type="ul">chocolate shavings</li>
</ul>
<ol>
<li data-xf-list-type="ol">Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 4-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.</li>
<li data-xf-list-type="ol">Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes).</li>
<li data-xf-list-type="ol">Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes.</li>
<li data-xf-list-type="ol">Pour 1 tablespoons chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 753193, member: 1246"] [B]Chocolate Truffle Bites [/B] SERVES 30 [LIST] [*]1 1/2 (15 ounce) packages refrigerated pie crusts [*]2 (4 ounce) semisweet chocolate, baking bars chopped [*]1 cup whipping cream [*]1 1/2 teaspoons [COLOR=#000000]vanilla extract[/COLOR] [*]1 pinch [COLOR=#000000]salt[/COLOR] [*]sweetened whipped cream [/LIST] [B]Garnish[/B] [LIST] [*]chocolate shavings [/LIST] [LIST=1] [*]Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 4-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired. [*]Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes). [*]Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes. [*]Pour 1 tablespoons chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired. [/LIST] [/QUOTE]

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