Chocolate Truffle Bites
You can never have too many hor d'oeuvre recipes, so give Chocolate Truffle Bites Head to the store and pick up semisweet chocolate baking bars, vanillan extract, whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.
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.
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.
Pour 1 Tbsp. chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream.