We love the sophisticated, sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners' sugar, or cocoa.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).

  • Bake until shells are golden, 18 minutes. Let cool completely in pan.

  • In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

Reviews (1)

210 Ratings
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  • 1 star values: 10
Rating: Unrated
Haven't made them yet, but they look rather easy! You could put the crust in little cupcake papers for an easier cleanup