Chocolate

Double-Chocolate Pecan Tassies

Makes 48

Crust:

1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon granulated sugar

Filling:

4 large eggs
¾ cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed light brown sugar
3 tablespoons unsalted butter, melted
¼ teaspoon salt
1½ cups finely chopped pecans
1 cup bittersweet chocolate chips

1. For crust: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. In a small bowl, whisk together flour, cocoa, and granulated sugar. Gradually add flour mixture to butter mixture, beating until combined. Wrap dough in heavy-duty plastic wrap, and refrigerate for at least 1 hour or up to 3 days.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls, and press into bottom and up sides of 48 miniature muffi n cups.