Black Bottom Brandy Bites
Total TimePrep: 30 min. Bake: 10 min. + cooling
I just finished making these for a New Year's Eve party. They are just ok. The mascarpone mixture does not have a great flavor. It's fairly bland. I didn't add the entire amount of brandy because it would never have set up enough to pipe. I also cut back on the sugar because, to me, it would be too sweet. The pie crust shriveled up and did not cover the muffin tin. Baking for the directed time would have burned them. I baked it for 5 minutes at 425 and still, they were well done. If I made them again, I would use frozen premade phyllo cups or chocolate cups. Finally, did anyone have success piping the cheese mixture? I tried every tip I had and the mini chocolate chips got stuck in every tip I used. I have a professional set with large tips. None of them worked. I finally resorted to piping from the bag without a tip.
I cut back on the amount of brandy, but it still made the marscapone very runny. There was no way I could pipe it. I also found the ten minute bake time was too long-I only did six minutes and the bottoms still browned up.
These were delicious! I used the granulated sugar, not turbinado. I think 10 minutes was a little too long for my cups though, maybe only 8 or 9 minutes next time. The chocolate chips I put inside the hot cups didn't fully melt. They still kept their same shape but were soft to the touch. I didn't mind. The brandy mixture seemed a bit thin and the brandy flavor was pretty strong, so next time I'll cut back a bit on the brandy. Overall these were very tasty and I plan on making them again with a few minor tweaks!