If these were currency, they would contain a lot of "zero-s", because they were very, very rich.
And since these were so rich, I should have had them pay for maid service. To clean up the mess I made when the back of my food processor wasn't securely fastened and the dough mix shot out the back end all over the place...
Warning: short rant. I received a new Cuisinart food processor for Christmas. It has a 12 cup and 4 cup bowl. I totally love it. One major flaw - the back of the lid snaps on; however, the lid doesn't have to be snapped into place to engage the processor - only the piece in the front has to be secured. If you don't snap it in all the way... this happens. I have made this error more than once - can you say flying peanut chunks? One of these days, I will learn.
Moving along. This week's selection for Tuesdays with Dorie: Baking with Julia was Chocolate Truffle Tartlets hosted by Spike of Spike Bakes, Steph of A Whisk and a Spoon Jaime of Good Eats and Sweet Treats, and Jessica of Cookbookhabit.
Please check out their sites for the recipe for this week's challenge.
It all started with chocolate dough. Hello, chocolate dough...
I was able to use my outdoor refrigerator to keep the shells chilled.
And then there was the filling. Hello, eggs!
Hello, creamy filling!
Put them all together and sweet richness exists.
Final verdict - a very rich dessert that would make any chocoholic squeal with delight. Chocolate shower - optional. Vanilla ice cream - mandatory.
This post participates in Tuesdays with Dorie: Baking with Julia. Please check it out to see other bloggers creations.