Chocolate-filled chocolate nests
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Chocolate-filled chocolate nests
  Chocolate  
Last updated 6/12/2012 1:16:06 AM. Recipe ID 45797. Report a problem with this recipe.
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      Title: Chocolate-filled chocolate nests
 Categories: Desserts, Breads, Muffins & r
      Yield: 2 Servings
 
    1/4 c  Raspberry jam or preserves
      4 oz Semisweet chocolate --
           Coarsely chopped
      2 tb Granulated sugar
      2 tb Butter
    1/4 c  Whipping cream
 
  ~----Cocoa Pastry----- 1 cup flour 1 tablespoon unsweetened cocoa 3
  tablespoons   confectioner's sugar 1/3 cup firm butter 1 egg yolk 2
  teaspoons     water
  
  1. Preheat oven to 350 degrees F. Pinch off 1-inch balls of Cocoa
  Pastry and press into ungreased 1-3/4-inch muffin pans. Bake until
  lightly browned and firm when touched gently (10 to 15 minutes).
  
  2. Let tart shells cool in pans on wire racks. Carefully remove
  shells from muffin pans. Spoon a scant 1/2 teaspoon raspberry jam
  into each.
  
  3. In a heavy pan over low heat, combine chocolate, sugar, and butter.
  Heat, stirring occasionally, until chocolate and butter melt and
  sugar is dissolved. Add whipping cream; stir over medium heat until
  mixture is hot to the touch (2 to 3 minutes). Remove from heat and
  let stand until cooled to room temperature (about 20 minutes).
  
  4. Spoon about 1/2 tablespoon of the chocolate filling into each tart
  shell. Let stand at room temperature until filling is set (about 1
  hour).
  
  Makes 2 dozen cookies.
  
  Cocoa Pastry: In a bowl stir together flour, cocoa, and sugar to
  combine thoroughly. Using a pastry blender or 2 knives, cut in butter
  until mixture resembles coarse crumbs. In a small bowl, combine egg
  yolk and the water; beat until blended. Add egg mixture to flour
  mixture, stirring with a fork until dough clings together. Use your
  hands to press dough into a smooth ball.
  
  




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Recipe ID 45797 (Apr 03, 2005)

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