Mini Chocolate Dessert Cups
Soft chocolate cream filling piped inside homemade cupcake-sized pastry.
Course: Dessert
Cuisine: Croatian
Keyword: chocolate, pastry
Servings: 24 cups
Author: Jane and Sonja
Pastry Ingredients:
- 2 egg yolks
- ½ cup sugar
- ½ cup soft butter
- shredded lemon zest from ½ a lemon
- 2 cups flour all purpose
Filling Ingredients:
- 2 eggs
- ¼ cup sugar
- ½ cup chocolate chips semi sweet
- 1 tbsp vanilla sugar
- ½ cup soft butter
Prepare the Pastry Cups
Make dough by combining egg yolks, sugar and butter until sugar is well dissolved. Add the flour and lemon zest and continue mixing until dough is formed.
On a floured surface, roll the dough out to 1/4" thickness.
Using a round or scalloped edge cookie cutter wider than the cupcake tin and then place inside lightly greased mini cupcake tins.
Bake on 355-360F for 10-13 minutes.
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Preparing the Filling
Whisk eggs and sugar together.
Prepare a double boiler by placing water in a pot to boil. Use a stainless steel bowl to hold the egg mixture and place it inside the pot to heat.
Keep whisking the mixture for 7 minutes on a low temperature until it thickens.
Remove from heat and while still warm, add the chocolate chips and keep mixing until the chocolate chips melt.
Add the vanilla sugar.
Leave the filling to cool. It can be warm but not hot. Once cool, use an electric mixer and combine with butter for 5-7 minutes until creamy and smooth.
The consistency needs to be soft enough to pipe into the pastry cups.
Place filling inside a plastic bag and clip the corner to pipe filling into the prepared cups.