1. Prepare the Cookie Crust

To begin, preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or a 24-cup tart pan. This will ensure that your Black Bottom Brandy Bites come out easily once baked.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer or a whisk to mix the ingredients for about 2-3 minutes. This step is important as it helps incorporate air into the dough, creating a light, tender crust.

Next, add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined, ensuring the egg and vanilla are fully incorporated into the mixture. These ingredients help bind the crust together and add flavor.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense, tough crust.

Once the dough is ready, scoop a small portion into each muffin cup or tart pan. Press the dough into the bottom of each cup, forming a thin, even layer. You can use the back of a spoon or your fingers to gently press the dough into place.

2. Bake the Cookie Crusts

Place the muffin tin or tart pan in the preheated oven and bake for 10-12 minutes, or until the crusts are golden brown and firm to the touch. Keep an eye on them to avoid overbaking, as they can burn quickly. Once done, remove the tin from the oven and allow the crusts to cool completely.

3. Prepare the Chocolate Filling

While the crusts are cooling, it’s time to prepare the chocolate filling. Begin by placing the chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream and butter over medium heat until the mixture begins to simmer. Be sure to stir frequently to prevent burning. As soon as the cream and butter are hot, pour the mixture over the chopped chocolate, making sure the chocolate is fully submerged.

Let the mixture sit for 2-3 minutes to allow the chocolate to soften. Then, whisk the mixture gently until smooth and glossy. The result should be a rich, velvety chocolate ganache.

Next, add the brandy to the chocolate mixture. You can adjust the amount depending on how strong you want the brandy flavor to be. If you prefer a more subtle flavor, you can use less brandy. Add the vanilla extract and powdered sugar to the ganache and whisk until fully incorporated. This will give the filling a creamy, smooth texture with a perfect balance of sweetness and warmth from the brandy.

4. Assemble the Bites

Once the cookie crusts have cooled completely, it’s time to fill them with the chocolate mixture. Using a spoon or a piping bag, carefully spoon or pipe the chocolate filling into each cooled cookie cup, filling each one to the top. You want the chocolate ganache to sit neatly within the crust, without spilling over.

If desired, use a small spatula or the back of a spoon to smooth the tops of each bite, ensuring an even surface.

5. Chill the Bites

After all of the cookie crusts have been filled with the chocolate mixture, place the tray in the refrigerator and let the bites chill for at least 1 hour, or until the chocolate filling has set and become firm. This step ensures that the chocolate filling holds its shape when you bite into the treats.

6. Garnish and Serve

Once the Black Bottom Brandy Bites are fully chilled and set, you can garnish them with a variety of toppings. Some great options include:

• Shaved chocolate: For an elegant finish, sprinkle a little shaved chocolate on top of each bite.
• Cocoa powder: Lightly dust the tops with cocoa powder for a rich, velvety finish.
• Crushed nuts: Add some chopped walnuts, hazelnuts, or pecans for a crunchy contrast to the smooth filling.
• Powdered sugar: For a simple, classic touch, dust the tarts with a light sprinkle of powdered sugar.

Once garnished, these Black Bottom Brandy Bites are ready to serve. Arrange them on a platter and enjoy the decadent flavor and textures.