While searching for mini-desserts to round out my Christmas dessert platter I came across this terrific recipe from Better Homes & Gardens called Chocolate Raspberry Tassies. These tiny little cups are made of a tasty chocolate pastry, topped with a chocolate raspberry filling and finished off with a swirl of chocolate buttercream…rich and decadent, you only need one (or two!) to top off a terrific meal.

The best part was I could make these a couple of days in advance, which is perfect for any busy time of year. Try them for yourself or as a treat for any chocolate lover.

Here is how you can make your own:

You can find the entire recipe here. I broke this recipe down into three separate parts: the pastry, the filling, and the frosting

Preheat oven to 375 degrees. You will also need a 24 cup mini-muffin pan.

Pastry: Start with the pastry to give it time to chill before baking. Combine the flour, sugar, cocoa powder (I used Hershey’s Special Dark Dutch Process Cocoa Powder) and salt in a food processor.

Add 1/2 cup cold butter cut into cubes and process until crumbly. Add one egg yolk mixed with two tablespoons cold water and pulse processor until a dough ball forms (you may need to add a bit more water).

Cover and refrigerate dough until firm enough to make into balls. When dough is firm, divide into 24 equal sized balls. Press one ball into each cup of the mini-muffin pan. When finished, place pan in fridge to chill.

Filling: In a small saucepan melt together the butter and chocolate until smooth. Remove from heat and stir in egg, sugar, raspberry liqueur (or raspberry extract or raspberry syrup) and vanilla extract.

Remove mini-muffin pan from fridge and fill each pastry cup with one tablespoon of the filling and bake for around 12 to 15 minutes. Let pan cool for 10 minutes then run a sharp knife around the edgies of each tassie to loosen from pan. Remove the tassies from the pan and let cool completely on a wire rack.

Buttercream Frosting: While the tassies are cooling mix 1/4 cup softened butter with 1 cup powdered sugar and 3 tablespoons cocoa powder (I used Hershey’s Special Dark Dutch Process Cocoa Powder) in electric mixer.

Beat in 2 tablespoons of milk. Gradually beat in 1 cup more powdered sugar until frosting reaches a piping consistency. Place frosting in piping bag with star tip and pipe little swirls or rosettes on top of each tassies. I sprinkled clear sparkling sugar on top for some shine!

Store tassies in an airtight container in the fridge or cool area until ready to use. I made mine three days in advance and they tasted fantastic!

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