Dark Chocolate Truffle Cookie Cups

Say hello to Rachel from {I Love} My Disorganized Life !!!!  Her blog covers not just recipes, but home, crafts, garden, and even pets!!  She has some fantastic ideas.  She also co-hosts “Wicked Good Wednesdays,” where you can link up food, diy or crafts.   Be sure to follow her on Facebook, Pinterest, Google+ and Twitter!

Dark Chocolate Truffle Cups

I am so excited to be doing my very first guest post; and right here on Frugal Antics of a Harried Homemaker!

I have to say, you’d think it would be no big deal deciding on a chocolate recipe for you all. But I changed my mind twice before deciding what to share. I didn’t want to just do any old recipe, I wanted to incorporate something I had never done before.

Now, before I share this chocolaty goodness with you, there’s something you need to know about me.

It is no accident that the name of my blog is {I Love} My Disorganized Life. I am a busy wife, mother and grandmother {I know, right?}, who isn’t always ‘together’, if you know what I mean.

My life doesn’t always allow me the luxury of ‘from scratch’, I’m just not that organized!Dark Chocolate Truffle Cookie Cups 3

But I do honestly ‘Love My Disorganized Life’!

What’s that you say? “Share the recipe already”?

OK, you got it!

Dark Chocolate Truffle Cookie Cups 2

5.0 from 1 reviews
Dark Chocolate Truffle Cookie Cups
Serves: 24 cups
 
Ingredients
  • Nestle Toll House refrigerated chocolate chip cookie dough {tray of 24 pre-cut squares}
  • 1 C. heavy cream
  • 1 C dark chocolate
  • 1 Tbsp. room temperature butter
Instructions
  1. Divide cookie dough into 24 mini muffin cups, pressing along bottom and sides to form a ‘cup’
  2. Bake according to package directions
  3. Cool cookie cups 5 min in pans before removing to cool completely on wire rack
  4. While cookie cups are baking, bring heavy cream to a slight boil on low
  5. In a small bowl, pour hot cream over chocolate
  6. Let sit 1 minute
  7. Stir until smooth {I used a whisk}
  8. Stir in butter until blended
  9. Cover with plastic wrap, touching and covering surface of chocolate
  10. Refrigerate 1 hour
  11. Place truffle mixture in plastic Ziploc bag and seal. Cut tip off corner of bag {to create a disposable pastry bag} and pipe into cookie cups
  12. Top with whipped cream if desired
  13. Enjoy!

 

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