Cream-Filled Chocolate Bites

1. 1

   Cream the butter and sugar until creamy using an electric mixer on medium speed; scraping bowl often.

2. 2

   Add the egg; blend well.

3. 3

   Reduce mixer speed to low; add the flour, cocoa powder, and salt (whisked together first); stir until well mixed, about 2-3 minutes.

4. 4

   Cover bowl with plastic wrap; chill 2 hours.

5. 5

   Preheat oven to 325*F.

6. 6

   Divide dough into 24 equal pieces; press 1 piece of dough into each cup of an ungreased muffin tin.

7. 7

   Press the dough evenly onto the bottom and up the sides of the cups.

8. 8

   Bake for 14-18 minutes, or until set.

9. 9

   Cool completely in tin on a wire rack.

10. 10

    Using an electric mixer on high speed, whip the chilled cream and sugar in a chilled bowl until stiff peaks form, 1-2 minutes.

11. 11

    Gently stir in the vanilla.

12. 12

    Spoon 1 Tbsp.

13. 13

    of the whipped cream into each shell; top with 1 mini chocolate chip and a dusting of cocoa powder, if desired.

14. 14

    Store in the refrigerator.

15. 15

    *Theseare best the day they're made.

16. 16

    *.

No additional tips available.