Chocolate Truffle Bites


  • 1 ½ (15-oz.) packages refrigerated piecrusts
  • 2 (4-oz.) semisweet chocolate baking bars, chopped
  • 1 cup whipping cream
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • Sweetened whipped cream
  • Garnish: chocolate shavings

1. Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 3-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. 2. ...

View full recipe at SpringPad


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