Truffle Brownie Cups

What you need:

1 2/3 cups chocolate chips
2 tablespoons butter (do NOT substitute margarine)
1/2 cup sugar
1 egg
2/3 cup flour
3/4 cup heavy whipping cream

Garnishes

Just wanted to share the Measure-All Cup from Pampered Chef that I used to measure my chip for this recipe. I like to have all of my ingeriandent already measured out before I start a recipe so its quick and easy for me to get through the measurements when cooking or baking! I love this cup! You can use it for solid and liquid ingeretnants.

What to do:

Preheat oven to 325.

Spray mini-muffin pan with non-stick spray.

Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval.

Add sugar and egg, stir until smooth.

Add flour and stir until just incorporated. Using a small scoop divide batter evenly among wells. Flatten the top to make smooth surface with the Mini-Tart Shapper.

Bake 10-12 minutes or until edges are set (DO NOT overbake).

Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes or until hot.

Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.

Once the ganache is thickened, scoop it out of the bowl into a ziplock bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.

Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shapper to make a well. Cool in pan 3 minutes.

Once they are cooled, use your ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.

I then pipped a star of homemade whipped cream on the top of each one.