Mint Truffle Cups

(6)
  2 reviews
  • 35 min prep time
  • 2 hr 40 min total time
  • 9 ingredients
  • 24 servings

Ingredients

Crust

1/2
cup powdered sugar
1/2
cup butter, softened
1
egg
1
cup all-purpose flour
1/4
cup unsweetened cocoa

Filling

2/3
cup semisweet chocolate chips
1/2
cup whipping cream
1/4
teaspoon peppermint extract

Topping

12
thin chocolate and green mints, unwrapped, coarsely chopped

Directions

  1. 1 In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
  2. 2 Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
  3. 3 Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
  4. 4 Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
  5. 5 Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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