- 6 Ounces semisweet chocolate pieces
- 1/4 Cup butter or margarine
- 2 eggs
- 11/2 Teaspoons sugar
- 1 Teaspoon flour
- 1/4 Cup creme de cacao
- 1 Tablespoon whiskey
- 3/4 Cup California golden raisins
- 2 Packages (11 ounces each) pie crust mix
- 1/2 Cup unsweetened cocoa powder, sifted
- Whipped cream or powdered sugar
In top of double boiler, combine chocolate and butter. Heat over simmering water until melted; cool to room temperature. In mixer bowl, beat eggs and sugar until light; fold in flour. Gently stir in chocolate mixture, crème de cacao, whiskey and raisins; set aside.
In another mixing bowl, combine pie crust mix and cocoa powder. Prepare as package directs, using an additional 1 to 2 tablespoons water as needed. Roll out on floured surface to 1/16-inch thick. Cut into rounds with 2 3/4-inch biscuit cutter. Line 1 3/4-inch muffin tins with pastry. Prick generously with fork. Bake in preheated 450°F oven 10 minutes. Fill to tops with chocolate mixture. Reduce heat to 350°F and continue baking 8 minutes (filling should be soft). Cool. Serve garnished with whipped cream or powdered sugar. Decorate with chocolate curls, candies or candied cherries, if desired.