Chocolate Truffle Bites

Ingredients

• 8 oz semisweet chocolate baking bars chopped
• 30 servings garnish: chocolate shavings 
• 15 oz piecrusts refrigerated
• 1 pinch salt 
• 30 servings whipped cream sweetened
• 1.5 teaspoons vanilla extract 
• 1 cup whipping cream 

Equipment

• sauce pan
• oven
• wire rack
• muffin liners

Directions

1. Preheat oven to 42
2. Unroll 3 piecrusts, and stack on top of one another.
3. Cut piecrust stack 10 times using a 3-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.
4. Bake rounds at 425 for 8 to 10 minutes or until golden.
5. Let cool on a wire rack 10 minutes.
6. Remove from pans to wire racks, and let cool completely (about 20 minutes).
7. Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth.
8. Remove from heat; stir in vanilla and salt.
9. Let cool 30 minutes.
10. Pour 1 Tbsp. chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream.
11. Garnish, if desired.