Chocolate Liqueur Tassies

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon liqueur of choice (see note below)*
2 tablespoons milk chocolate chips

Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup. Makes 24 tassies.

Makes about 24

Note: *Suggested liqueurs: Kahlua (coffee) Frangelico (hazelnut) Grand Marnier (orange) Chambord (raspberry) Bailey's Irish Cream

Reviews of Chocolate Liqueur Tassies :

1-1 of 1 reviews

Carmella in South Bend, IN Dec 21, 2004
Would make this again.
Excellent Christmas cookie, I made with both Chambord and Grand Marnier. For the drizzle I used white chocolate with red food coloring and added a little bit more liqueur for flavor. Will make again and again. Excellent for those who love chocolate!! THANKS!

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