Chocolate Truffle Tartlets

• 1 14 cups unsalted butter
• 34 cup hershey's cocoa
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, separated
• 1 tablespoon sugar
• 23 cup sugar
• 13 cup hershey's cocoa
• 1 12 cups cold whipping cream
• 1 12 teaspoons vanilla extract

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.

butter, cocoa, sugar, flour, vanilla, eggs, sugar, sugar, cocoa, cold whipping cream, vanilla

Taken from www.food.com/recipe/chocolate-truffle-tartlets-116583 (may not work)