Cocoa Tassies with Peppermint Creme Filling and variations
From recipediva 17 years ago
- 10 minutes to make
- Serves 36
I posted this recipe as I have it on my computer. I really play with this recipe as I am not a peppermint person. I will add creme de menth to the mix and top it with andes. I often buy Knotts Berry farms Berry syrup and add it to the creme filling, Then top it with cocoa or ganache (thinned). Read more You can play with this recipe! Great for the holidays See less
Ingredients
- For the tassies shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/3 cup sugar shopping list
- 1/4 cup Dutch-process cocoa shopping list
- 1/4 teaspoon salt shopping list
- 8 tablespoons cold unsalted butter, cut into cubes shopping list
- 1 large egg yolk, beaten shopping list
- 2 tablespoons icy cold water shopping list
- For the creme filling shopping list
- 4 tablespoons butter, softened shopping list
- 7 ounce jar marshmallow creme shopping list
- 1/2 teaspoon peppermint extract shopping list
- 3 1/2 cups confectioners' sugar, sifted and divided shopping list
- 1-2 tablespoons milk, divided shopping list
How to make it
- To make the tassies
- In a medium bowl, whisk together flour, sugar, cocoa and salt. Using a pastry blender, cut in cold butter cubes into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together egg yolk and cold water.
- Gradually stir the egg mixture into the dry ingredients.
- To help the dough along, lightly knead the dough just until it starts to form a ball.
- Scoop dough onto a piece of saran wrap and cover - refrigerate for about 60 minutes so it will be easier to handle.
- Preheat the oven to 375
- Evenly divide dough into 36 pieces - roll each into a ball.
- Press one dough ball into the bottom and up the sides of a miniature muffin cup.
- Repeat with the remaining pieces of dough.
- Bake until the shells are firm, about 8-10 minutes.
- Remove and set on a wire rack to cool for 5 minutes.
- Carefully remove the shells and let them cool completely.
- To make the filling
- In a large mixing bowl, beat together butter, marshmallow creme and peppermint extract until smooth.
- Mix in 1 1/2 cups confectioners' sugar.
- Beat in 1 tablespoon milk.
- Add in the next 1 cup confectioners' sugar and mix until combined. Using a wooden spoon, mix in the final cup of confectioners' sugar. If this mixture is too thick to easily pipe, mix in 1 teaspoon of milk at a time until it reaches the desired consistency.
- Pipe filling into the shells and scatter crushed peppermint candies on each.
- Makes 36 filled tassies.
- Sometimes I crush Andes candies in this instead of the peppermint extract. Then I crumble the andes On top. Sometimes I use cream de menth flavoring as well. You can do so many flavors with this recipe!!
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