Chocolate Hazelnut Tassies

Prepare to be enchanted by the delightful combination of dark chocolate and hazelnuts in these Chocolate Hazelnut Tassies. Hailing from Waynesboro, Virginia, Joan Ranzini has crafted a tantalizing twist on the classic tassies, replacing the traditional pecans with a luscious blend of rich Nutella and finely chopped hazelnuts.

The journey to this delectable treat begins with a buttery cream cheese dough, enhanced with a hint of sugar and grated lemon peel. Once shaped into 36 delicate balls, the dough is carefully pressed into miniature muffin cups, forming a delicate and flaky crust.

For the luxurious filling, Nutella, brown sugar, egg, melted butter, and vanilla are artfully combined to create a velvety-smooth mixture. Chopped hazelnuts and miniature semisweet chocolate chips add a delightful crunch and a burst of chocolate goodness.

Baked to perfection, these Chocolate Hazelnut Tassies emerge with a set and sumptuous filling that will captivate your taste buds. Each bite delivers a divine combination of rich chocolate and toasted hazelnuts, making them an irresistible treat to savor.

INGREDIENTS:

• 1 cup butter, softened
• 2 packages (3 ounces each) cream cheese, softened
• 1 tablespoon sugar
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour

FILLING:

• 1/4 cup Nutella
• 1/2 cup packed brown sugar
• 1 egg
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped hazelnuts
• 1/4 cup miniature semisweet chocolate chips

PREPARATIONS:

1. In a large bowl, cream the softened butter, cream cheese, sugar, and grated lemon peel. Beat in the all-purpose flour. Shape the dough into 36 balls, then press onto the bottom and up the sides of ungreased miniature muffin cups.
2. For the filling, combine Nutella, brown sugar, egg, melted butter, and vanilla until blended. Stir in the finely chopped hazelnuts and miniature semisweet chocolate chips. Fill the prepared cups three-fourths full with the filling mixture.
3. Bake at 375°F for 16-18 minutes or until the tassies are set. After baking, cool the tassies on wire racks for 10 minutes, then carefully remove them from the muffin pans to the wire racks. Store the tassies in an airtight container.

YIELD: Makes 3 dozen tassies

PREP: 25 minutes

TIPS:

• Ensure the cream cheese and butter are softened to room temperature for a smooth and easy-to-work-with dough.
• For a touch of elegance, dust the tops of the tassies with powdered sugar before serving.

Experience a delightful symphony of flavors with Chocolate Hazelnut Tassies, a delectable creation by Joan Ranzini from Waynesboro, Virginia. These miniature marvels elevate the traditional tassies to a whole new level, enchanting your palate with a fusion of velvety Nutella and finely chopped hazelnuts.

The cream cheese dough, flavored with a hint of lemon peel, forms a tender and buttery base for the luscious filling. As each tassie emerges from the oven, its enticing aroma lingers in the air, captivating all who encounter it.

Indulge in the luxurious combination of dark chocolate and toasted hazelnuts, delighting in the rich and nutty flavors with each bite. Whether served at a gathering or enjoyed as a delightful treat, these Chocolate Hazelnut Tassies will leave a lasting impression on all who savor them. Enjoy this delightful recipe with your friends and family!