I made a practice batch of the following recipe for a show on Sat. and I have a few questions. My batter was extremely thick and didn't seem to settle into the wells of the mini muffin pan. I actually scooped it with the small scoop and they held that shape. When they baked, they didn't spread much and then when I used the tart shaper, they didn't have much of an indentation.
I then over-flowed the whipping cream as it was heating in the microwave. Ahhhhh! Any suggestions on this? It was an awful mess that I would not want to inflict on a show host. Before I give up on this... anyone have some ideas on what went wrong? :grumpy:
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Truffle Brownie Cups
Contributed by: byrd1956
Posted on: 09-17-2008
Ingredients Needed:
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tbsp butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Cooking Tools:
Deluxe Mini-Muffin Pan
Classic Batter Bowl
Small Mix ‘N Scraper
Mini-Tart Shaper
Easy Read Measuring Cup
Stainless Whisk
Stackable Cooling Rack
Mini-Tart Shaper
Utility Knife
Cooking Instructions:
Preheat oven to 325°F. Spray wells of with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into . Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using ®. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using , gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings
I then over-flowed the whipping cream as it was heating in the microwave. Ahhhhh! Any suggestions on this? It was an awful mess that I would not want to inflict on a show host. Before I give up on this... anyone have some ideas on what went wrong? :grumpy:
____________________________________________
Truffle Brownie Cups
Contributed by: byrd1956
Posted on: 09-17-2008
Ingredients Needed:
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tbsp butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Cooking Tools:
Deluxe Mini-Muffin Pan
Classic Batter Bowl
Small Mix ‘N Scraper
Mini-Tart Shaper
Easy Read Measuring Cup
Stainless Whisk
Stackable Cooling Rack
Mini-Tart Shaper
Utility Knife
Cooking Instructions:
Preheat oven to 325°F. Spray wells of with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into . Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using ®. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using , gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings