Cream-Filled Chocolate Bites

Directions

1. 1
   Cream the butter and sugar until creamy using an electric mixer on medium speed; scraping bowl often.
2. 2
   Add the egg; blend well.
3. 3
   Reduce mixer speed to low; add the flour, cocoa powder, and salt (whisked together first); stir until well mixed, about 2-3 minutes.
4. 4
   Cover bowl with plastic wrap; chill 2 hours.
5. 5
   Preheat oven to 325*F.
6. 6
   Divide dough into 24 equal pieces; press 1 piece of dough into each cup of an ungreased muffin tin.
7. 7
   Press the dough evenly onto the bottom and up the sides of the cups.
8. 8
   Bake for 14-18 minutes, or until set.
9. 9
   Cool completely in tin on a wire rack.
10. 10
    Using an electric mixer on high speed, whip the chilled cream and sugar in a chilled bowl until stiff peaks form, 1-2 minutes.
11. 11
    Gently stir in the vanilla.
12. 12
    Spoon 1 Tbsp.
13. 13
    of the whipped cream into each shell; top with 1 mini chocolate chip and a dusting of cocoa powder, if desired.
14. 14
    Store in the refrigerator.
15. 15
    *Theseare best the day they're made.
16. 16
    *.