Chocolate Truffle Tartlets Recipe

Name: Chocolate Truffle Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups unsalted butter; ¾ cup hershey's cocoa; 1 cup sugar; 1 tablespoon all-purpose flour; 2 teaspoons vanilla extract; 4 eggs, separated; 1 tablespoon sugar; ⅔ cup sugar; ⅓ cup hershey's cocoa; 1 ½ cups cold whipping cream; 1 ½ teaspoons vanilla extract

Servings: persons

1
Heat oven to 425 degrees F.
2
In medium saucepan over low heat, melt butter.
3
Add 3/4 cup cocoa and 1 cup sugar, stirring until well blended.
4
Remove from heat; cool slightly.
5
Stir in flour and 2 teaspoons vanilla.
6
Add egg yolks, one at a time, beating well after each addition.
7
In small mixer bowl, beat egg whites with 1 tablespoons sugar until soft peaks form; gradually fold into chocolate mixture.
8
Spoon batter into small foil muffin cups.
9
Bake 5-6 minutes, or just until puffed and rounded on top.
10
Cool on wire racks.
11
At this point, you may freeze the tartlets.
12
To make chocolate cream filling:
13
In mixer bowl, combine 2/3 cup sugar and 1/3 cup Hershey's cocoa.
14
Add cold whipping cream and 1-1/2 teaspoons vanilla; beat on low speed of electric mixer to combine.
15
Beat on high speed until stiff.
16
Pipe onto thawed chocolate truffle tartlets.
17
This makes 24 - 36 tartlets, depending on the size of your foil cups.

1375

kcal

Calories

103

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¼ cups unsalted butter, ¾ cup hershey's cocoa, 1 cup sugar, 1 tablespoon all-purpose flour, and more.

Yes, Chocolate Truffle Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Truffle Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions