On Line Cookbook

Small Chocolate Dessert Cups

Recipe Information
Sheila Kosko

Serves/Makes:9 "cups"

  • 1/2 cup (125 ml) powdered sugar
  • 3 tbsp (45 ml) all-purpose flour
  • 1 tbsp (15 ml) unsweetened cocoa powder
  • 1/8 tbsp (2 ml) salt
  • 1 egg white
  • 1 tbsp (15 ml) butter, soft
  • 1-1/2 tsp (7 ml). honey
  • 1/4 tsp (1 ml). vanilla extract
  • 9 4 oz (112 grm). ramekins, small bowls, or shallow cups
  • Preheat oven to 400 degrees (200 C.).
  • Spray 2 baking sheets with vegetable cooking spray.
  • In a blender or food processor, combine sugar, flour, cocoa, and salt.
  • Process until combined.
  • Add egg white, butter, honey and vanilla.
  • Process until a dough is formed.
  • Drop dough by rounded 2 tbsp (30 ml), 3" apart, onto prepared cookie sheets; flatten slightly.
  • Bake about 8 minutes until edges are slightly browned.
  • Place cookie sheet on wire racks to cool slightly.
  • Fit warm cookie into ramekin, pressing the center down gently and molding the cookie up the sides of ramekin.
  • Gently pinch the cookie at its natural folds to give it a scalloped effect.
  • Let cool, remove from ramekin.
  • Fill and enjoy!
Work quickly as the cookies will stiffen as they cool. ***If they do become too stiff to work with; return them to a 250 degree F oven for a few minutes to soften***