Chocolate Truffle Tartlets - butter

Method

• Heat oven to 425 degrees F.
• In medium saucepan over low heat, melt butter.
• Add 3/4 cup cocoa and 1 cup sugar, stirring until well blended.
• Remove from heat; cool slightly.
• Stir in flour and 2 teaspoons vanilla.
• Add egg yolks, one at a time, beating well after each addition.
• In small mixer bowl, beat egg whites with 1 tablespoons sugar until soft peaks form; gradually fold into chocolate mixture.
• Spoon batter into small foil muffin cups.
• Bake 5-6 minutes, or just until puffed and rounded on top.
• Cool on wire racks.
• At this point, you may freeze the tartlets.
• To make chocolate cream filling:
• In mixer bowl, combine 2/3 cup sugar and 1/3 cup Hershey's cocoa.
• Add cold whipping cream and 1-1/2 teaspoons vanilla; beat on low speed of electric mixer to combine.
• Beat on high speed until stiff.
• Pipe onto thawed chocolate truffle tartlets.
• This makes 24 - 36 tartlets, depending on the size of your foil cups.