Saturday, December 7, 2013

Chocolate Hazelnut Tassies

I made this recipe years ago before I started blogging and just ran across it again in my Living Cookbook.  It seemed like the perfect addition to my holiday baking and smells so wonderful with the chocolate and raspberry filling.






Chocolate Hazelnut Tassies

Shells ~

3 oz cream cheese, softened 
1/2 cup butter, softened
1 cup flour

Mix together cream cheese, butter and flour.  Place covered in refrigerator for 2 hours.  Scoop out balls of dough and press into greased mini muffin cups to form a bowl.

Filling ~

2 oz semi-sweet chocolate
2 tbsp butter
1 large egg
1/4 tsp vanilla
2 tbsp Chambord
1/2 cup hazelnuts, chopped

Melt chocolate and butter.  Allow to cool slightly.  Add sugar and egg.  Add in vanilla and Chambord.  Stir in hazelnuts last.  Carefully spoon chocolate mixture into each of the cups.  Bake for 20 minutes at 325°.  

Makes 24.