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Chocolate Fudge Tassies

Chocolate Fudge Tassies

Chocolate Fudge Tassies

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Chocolate Fudge Tassies
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Course: Filled Cookies, Tarts and TassiesDifficulty: Medium



A tassie or tartelette with a chocolate crust and a chocolate fudge filling. Topped with multicolored buttercream frosting and sprinkles, they are delicious and festive.


  • For the crust
  • 1-1/4 cup all-purpose flour

  • 1/3 cup granulated sugar

  • 1/4 cup unsweetened cocoa powder

  • dash salt

  • 1/2 cup cold butter, cubed

  • 1 large egg yolk

  • 2 tablespoons cold water

  • For the filling
  • 6 ounces semisweet or bittersweet chocolate, chopped (approximately 1 cup)

  • 2 tablespoons butter

  • 1 large egg, lightly beaten

  • 1/3 cup granulated sugar

  • 2 teaspoons vanilla

  • For the frosting
  • 1/4 cup solid vegetable shortening

  • 1/4 butter, at room temperature

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract (use clear for the whitest frosting. Alternately, use clear almond or peppermint extract, or omit entirely)

  • dash salt

  • 3 tablespoons heavy cream

  • gel or paste food coloring

  • sprinkles


  • Make the crust
  • In a food processor, combine flour, sugar, cocoa powder, and salt; pulse to combine. Add butter and process until crumbly. In a small bowl, whisk together egg yolk and cold water. Add to processor; pulse until a dough ball forms (add a tiny bit of water if it seems too dry to come together). Cover and refrigerate until easy to handle, about 30 minutes.
  • Make the filling
  • In a small saucepan over medium-low heat, stir chocolate and butter until melted and smooth. Remove from heat and stir in egg, sugar, and vanilla.
  • Assemble and bake the tassies
  • Pre-heat oven to 375F. Divide the crust into 24 balls. Evenly press each ball on bottom and sides of 24 greased mini (1-3/4-inch) muffin cups, using floured fingers if necessary; set aside. (TIP: they are easier to remove if you use silicone mini muffin cups.) Spoon a scant tablespoon of filling into each muffin cup. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Remove from oven and cool in pans 10 minutes. If you’ve used a metal pan and it is not non-stick, run a sharp, thin-bladed knife around the tassie edges; carefully remove from pans. Otherwise with a silicone or non-stick pan they should just pop out. Cool thoroughly on wire rack.
  • Make frosting and decorate
  • Cream shortening and butter until fluffy (the shortening helps the buttercream remain stable if sitting out. If you wish to use all butter, do so, but they will need to be refrigerated until serving). Add powdered sugar and continue creaming until well blended. Add salt, extract, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. For the pictured look, divide frosting into two small bowls and stir in food coloring to color one bow. Fit a large piping bag with a large star tip and fill the bag with half colored, half white frosting. Pipe frosting onto top of thoroughly cooled tassies. Immediately top with sprinkles.


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