“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Tuesday, December 15, 2009

♥Stunning Chocolate Tassies with Peppermint Filling♥

Not into chocolate or want to cut some of the work? I've used ready made Mini Fillo Shells from my grocery freezer. Quick as a bunny you'll have a delicious holiday treat that will surely impress your family and guests.


1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup cold butter
1 egg yolk, slightly beaten
2 tablespoons cold water
Peppermint Cream Filling
Crushed peppermint candies


1. In a medium bowl, sir together flour, sugar, and cocoa powder. Using a pastry blender, cut in butter until mixture is crumbly. In a small bowl, combine egg yolk and the cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 375 degrees F. Divide dough into 36 pieces. Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups. Bake in preheated oven for 8 to 10 minutes or until shells are firm. Cool in muffin cups for 5 minutes. Remove shells from muffin cups. Cool completely.

3. To fill shells, prepare Peppermint Cream Filling. Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells. Sprinkle filling with crushed peppermint candies. Makes 36.

Peppermint Cream Filling: In a large bowl, combine 1/4 cup butter, softened; one 7-ounce jar marshmallow creme; and 1/2 teaspoon peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually beat in 1-1/2 cups powdered sugar. Beat in 1 tablespoon milk. Beat in 1 cup powdered sugar. Using a wooden spoon, stir in 1 cup powdered sugar. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.

TO STORE: Layer unfilled shells between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw shells, if frozen. Fill as directed in Step 3.


Protege said...

Have you ever considered about making (writing) a recipe book? Including all the stunning pictures? It would be a hit for sure.;)

~Kristen~ said...

OH my do those look scrumptious!!!! I loooooove peppermint and chocolate together!!!

The Pink Birdhouse said...

Oh my, you do tempt us with all the goodies that you give recipes for!! I am not sure which one I want to start with first, but I think my youngest and me will do the rudolph cookies, I love the idea of them. Then I will work my way to the other two recent posts' recipes!! I love love love that you share all of these with us. I have a whole ring book of recipes found on blogs, and it is growing by the minute, and now holds some of my favorite things to cook or bake!! hugs from here, Debby

crochet lady said...

I agree, a recipe book would be a fabulous idea! Your treats outrank Martha Stewart for sure!