Truffle Cups

Some people put all the things that have been hanging around the pantry together and come up with hash. I put all the things that have been hanging around the pantry together and come up with chocolate-raspberry-hazelnut truffle cups. On the whole, I like my pantry better.

Truffle Cups

• For the pastry:
• 1/2 recipe pie crust
• less one Tbs. butter
• plus 1/4 cup roasted, ground hazelnuts
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• For the truffle filling:
• 1/2 recipe basic ganache
• 1 Tbs. soft butter
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• For the raspberry ganache:
• 1 1/2 oz. white chocolate
• 1/8 cup heavy cream
• 3 Tbs. raspberry jam, strained and seeds discarded

• Prepare pastry, wrap tightly in plastic and refrigerate at least a half hour before rolling. Roll out dough, cut out circles using a 2 3/4-inch biscuit cutter, and line the cups of a mini muffin tin. Trim the edges so they are flush with the top of the tray. Preheat oven to 350-375°F. Fill each cup with beans. Bake cups 25-30 minutes, or until edges are golden and dough is cooked through. Remove to wire racks and allow to cool.
• Prepare ganache adding the butter once the ganache is smooth. Blend again for a few seconds to incorporate butter. Allow to cool slightly then pipe into cooled pastry cups.
• Prepare white chocolate ganache in the same manner as the basic ganache. Once the ganache is smooth transfer to a bowl and stir in the jam. Spoon enough raspberry mixture on top of the chocolate ganache to fill the cup without any spilling over the edge. Allow to set before transporting. Raspberry topping will not harden entirely so don't stack the cups.

Makes 12-15 cups.

I used what I had on hand, and you should feel just as free to experiment--with this, with anything. What's the worst that could happen? You can always chop up any rejects and add them to your next batch of ice cream.