Dark Mocha Tassies
- 1/2 cup butter, softened
- 3 ounce package cream cheese, softened
- 3 Tbsp. unsweetened cocoa powder
- 1 Tbsp. sugar
- 1 cup flour
- 1 cup whipping cream
- 3/4 cup dark chocolate pieces
- 2 tsp. instant espresso powder
- 2 Tbsp. sugar
- 1/4 tsp. ground cinnamon
- 24 chocolate covered espresso beans
For pastry: in a medium bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in cocoa powder and the one tablespoon sugar. Beat in as much flour as you can with the mixer; stir in any remaining flour (dough will be crumbly). Use your hands to shape dough into a ball. Flatten ball slightly. Cover; chill about 1 hour or until dough is easy to handle.
Preheat oven to 375. Divide dough into 24 pieces; shape each piece into one inch ball. Place ball in 24 ungreased mini muffin cups. Press dough evenly into the bottoms and up the sides of the muffin cups. Gently prick the dough with fork.
Bake for 6-8 minutes or until shells are set and dry. Cool shells in pans on wire racks for 5 minutes. Gently remove shells and cool completely.
In a heavy saucepan, bring 1/4 cup of the whipping cream to boiling. Place chocolate pieces in a small bowl. Pour cream and espresso over chocolate. Let stand 5 minutes. Whisk until smooth. Divide filling evenly among the shells. Let stand and chill until set.
In a medium bowl, combine the remaining 3/4 cup whipping cream, the two tablespoons sugar, and the cinnamon. Beat until soft peaks form. Pipe whipping cream on each tassie. Top with chocolate covered espresso beans.