Chocolate-Filled Chocolate Nests

Recipe Ingredients

1/4 cup	59ml	Raspberry jam or preserves
4 oz	113g	Semisweet chocolate - coarsely chopped
2 tablespoons	30ml	Granulated sugar
2 tablespoons	30ml	Butter
1/4 cup	59ml	Whipping cream
		Cocoa Pastry
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Unsweetened cocoa
3 tablespoons	45ml	Confectioner's sugar
1/3 cup	65g / 2.3oz	Firm butter
1		Egg yolk
2 teaspoons	10ml	Water

Recipe Instructions

1. Preheat oven to 350F. Pinch off 1-inch balls of Cocoa Pastry and press into ungreased 1-3/4-inch muffin pans. Bake until lightly browned and firm when touched gently (10 to 15 minutes).

2. Let tart shells cool in pans on wire racks. Carefully remove shells from muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into each.

3. In a heavy pan over low heat, combine chocolate, sugar, and butter. Heat, stirring occasionally, until chocolate and butter melt and sugar is dissolved. Add whipping cream; stir over medium heat until mixture is hot to the touch (2 to 3 minutes). Remove from heat and let stand until cooled to room temperature (about 20 minutes).

4. Spoon about 1/2 tablespoon of the chocolate filling into each tart shell. Let stand at room temperature until filling is set (about 1 hour).

Makes 2 dozen cookies.

Cocoa Pastry: In a bowl stir together flour, cocoa, and sugar to combine thoroughly. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg yolk and the water; beat until blended. Add egg mixture to flour mixture, stirring with a fork until dough clings together. Use your hands to press dough into a smooth ball. |

Source:
the California Culinary Academy

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