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INGREDIENTS 20 regular-sized cupcake liners 20 small chocolate cookies without frosting or filling 1/2 cup whipping cream 8 ounces dark chocolate, at least 60% cocoa 16 ounces cream cheese, not whipped or fat-free 1/4 cup sugar 2 eggs 1/2 teaspoon vanilla 1/4 teaspoon salt DIRECTIONS Preheat oven to 350 degrees. Place cupcake liners in a muffin tin or on a cookie sheet. Place one cookie in the bottom of each cupcake liner. Set aside. Heat cream and chocolate in a double boiler. Stir until melted. Use a spatula to scrape chocolate into a bowl. Set aside to cool. Beat cream cheese with hand or stand mixer. For best results, do not use a food processor. Mix in sugar and beat until mixture, when rubbed between your fingers, is smooth. Add eggs, vanilla and salt and beat well. Mix in melted chocolate and stir until completely combined. Pour 1/4 cup batter over the cookie in each liner. Bake 12-15 minutes until edges are firm to the touch and center is set. Remove from oven and allow to cool at room temperature. Cover and refrigerate until completely chilled. Copyright © 2018 Stefanie Samara Hamblen |
