Who knew it could be so easy to make an impressive dessert? These individual "cups" of creamy dark chocolate get a little crunch from a tasty cookie topping. Enjoy!
cost per recipe: $12.25
The price is determined by the national average.
cup heavy cream
bars (1.5 oz. each ) dark chocolate, chopped
can (13.5 ounces) Pepperidge Farm® Pirouette® Chocolate Fudge Rolled Wafers, or your favorite variety
Place 32 (1-inch) aluminum foil truffle cups on a baking sheet.
Heat the cream in a 1-quart saucepan over medium-high heat until small bubbles form around the edge.
Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute. Stir until the chocolate melts and the mixture is smooth.
Spoon the chocolate mixture into a quart-size resealable plastic bag. Seal the bag and cut off one corner to make an opening. Squeeze about 1 tablespoon chocolate mixture into each cup. Refrigerate for 1 hour or until the chocolate mixture is almost set.
Cut the rolled wafers into 1/2-inch pieces. Place about 3 wafer pieces on each cup. Refrigerate for 3 hours or until the chocolate mixture is completely set.