Truffle Brownie Cups

This recipe comes from a Pampered Chef Recipe Collection

Nonstick cooking spray with flour
1+2/3 cups semi-sweet chocolate morsels, divided
2 Tablespoons 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)

1. Preheat oven to 325 degrees F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl (I use my glass liquid measuring bowls). 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 Small Mix 'N Scraper. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to creat level tops. Bake 10-12 minutes or until edges are set. (DO NOT OVERBAKE).

2. 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.

3. 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 sing Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.

Yield: 24 servings