This past weekend I catered another cocktail party for 50 people which was a great success! The hostess and I worked very closely on the menu together and she actually handed me a few recipes of dishes she wanted me to create that I had never tried before. She is a big fan of the Pampered Chef cookware line and the recipes she gave me came from the cookbooks that they published. I was a little hesitant to try new recipes from a new source for a big party but I obliged and luckily averted any culinary disasters. Although I was not very impressed with their coconut shrimp appetizer recipe, I was thrilled with the incredibly simple yet very decadent tasting truffle brownie bites. I love making bite size food for parties, first off because it looks cute, secondly because it means less plates and silverware needed and finally because the the food can be popped in your mouth easily while you are holding a cocktail. These brownie bites were the perfect sweet ending to the various savory treats we served. They are made with very few ingredients in not much time at all which is the best part. Your guests will never guess that their rich taste could be so simply prepared. Although these brownies are delicious served as is with just the ganache, I think it is much more festive to top them with various candies or fruits of your choice. I decided to top mine with a single white chocolate dipped pretzel nugget for a triple chocolate effect. I also placed the finished bites in foil mini cupcake wrappers so guests wouldn't get chocolate on their fingers, plus they look prettier that way! Bring these adorable little treats to your next holiday gathering or even just to your office to surprise your coworkers. They'll be gone in a flash!
Note: I highly recommend using a silicone mini muffin pan to make these. These pans can be bought at any kitchen store or Target and ensure that the desserts will release beautifully every time with no mess.
|
Truffle Brownie Bites Ingredients: For the brownies: 2/3 cups semi-sweet chocolate morsels 2 tablespoons butter 1/2 cup sugar 1 egg 2/3 cup all-purpose flour For the ganache: 1/2 cup whipping cream 3/4 cup semi-sweet chocolate morsels Instructions: Preheat oven to 325 degrees. Place 2/3 cup of the chocolate morsels and the butter in a microwave safe bowl and microwave on high for 20 seconds at a time for up to 60 seconds, stirring at each interval. The mixture should be smooth and all of the chocolate melted. Add the sugar and the egg and mix until blended with a rubber spatula or wooden spoon. Add the four and mix until just incorporated - this will be a stiff batter. Spray the wells of a silicone mini muffin pan with non-stick canola cooking spray (or use a regular mini muffin pan with cupcake liners) and fill each well until it is 2/3 of the way full. I usually use a 1/2 teaspoon as a scoop when I am filling and then I press the batter in the well with my finger to evenly distribute it to the edges. Bake 10-12 minutes or until the edges are set. If the centers still seem a little underdone, that's ok. When you remove the brownies from the oven, use the rounded back of a 1/4 teaspoon to make an indent in the center of each brownie while they are still warm, this will form a well or a little cup for the filling. Let brownies cool in the pan for about 3-5 minutes and then remove and place on a plate or cooling rack. To make the ganache, pour the cream into a microwave safe bowl and microwave on high for 1-2 minutes or until it is hot. Add the chocolate morsels and whisk until smooth. Place bowl in the refrigerator for about 15-30 minutes or until the mixture is cooled and starting to thicken. To decorate the brownies, use a 1/4 teaspoon to scoop the ganache into the indentation of each brownie. You may also spoon the ganache into a resealable plastic or pastry bag, use a small knife to trim off one of the bag corners and pipe the ganache into the center of the brownies. Top the brownies with the garnish of your choice. I recommend: toasted coconut shavings, toasted hazelnuts or sliced almonds, fresh raspberries, whipped cream, sprinkles, maraschino cherries, candied orange peel or any small candies of your choice. This recipe is supposed to yield 24 brownies, I found that it made closer to 20. Recipe adapted from the Pampered Chef |
Comments