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1
Cream the butter and powdered sugar until well combined, about 3 minutes. Add the vanilla and beat until combined. In separate bowl, whisk the cocoa, salt and flour together until well combined. With the mixer on low, gradually add the flour mixture.
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2
Put about 2 tablespoons of the dough into each well of a regular size muffin tin (spray with butter-flavored cooking spray beforehand), forming the dough up onto the sides to the top of the muffin tin, to make a cup with a large well in the center.
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3
Chill the dough in the muffin tin for at least an hour.
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4
Preheat oven to 325u00b0F. Bake dough at 325u00b0F for 15 minutes. Allow to cool.
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5
For the orange cream, add the orange zest, orange juice, sugar and yolks to a bowl and mix well. Add the orange mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 8 minutes.
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6
Once the mini tart shells are cooled, spoon in the orange cream.
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7
For the ganache, place the chocolate and the orange zest in a heat safe bowl. In a separate bowl, heat the cream and the orange-flavored liqueur until hot and steaming, but not boiling (microwave is fine but you can also heat this on the stove). Pour the hot cream over the chocolate. Stir for about 3 minutes or until well combined. If you have never made ganache or chocolate sauce, you may get a bit concerned about halfway through. It is completely normal for your sauce to look like chunky chocolate milk for the first few minutes; just keep stirring and it'll all work out!
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8
Allow the ganche to cool a bit, then add it to the top of the cookies.
