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I’ve got a very simple, tasty delight for you to try. These little babies fit into so many different scenes. Whether you want a bite size dessert after dinner, a shot of chocolate on the go, or hors d’ouevres, they will fit in nicely. The chocolate should be prepared either the morning of or the day before you actually want to serve them, but overall it’s simple and quick. Also, I like to think of these as desserts on the go. I hope you like them!
Let’s get started!
Special Equipment Needed: One 3-inch round cutter
Bring to a simmer 1/2 cup of heavy whipping cream in a 2-qt heavy saucepan over low heat. Meanwhile, put 4 ounces of semisweet chocolate in a heatproof bowl. Once the cream begins to simmer, pour it over the chocolate. Stir constantly until chocolate is melted and the mixture is smooth. Let cool to room temperature, about 30-45 minutes.
Now, preheat the oven to 425°F. Remove your pie crust from the package. Using your 3-inch round cutter, cut out as many circles of the dough as you can.
Put your rounds in the cupcake tins. The dough needs to come up the sides forming a cup.
Bake until the crusts are golden, 8 to 12 minutes. When they’re done baking, allow them to cool completely.
Back to the chocolate. Spoon enough of the chocolate to come just below the inner edge of each shell. Cover and chill at least 1 hour and up to 24 hours. Done!
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Love & Biscuits, Cupcakes!
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