Surprise Recipe Swap: The Vanilla Bean

Yay! it's Surprise Recipe Swap reveal day! Surprise Recipe Swap is hosted by Jutta at Hungry Little Girl. If you want to join in the fun, just click the button at the bottom of this post!
This month, I was partnered up with a great foodie blog called The Vanilla Bean. Looking through the recipe list, I once again found it difficult to choose which recipe I wanted to try first... then my chocoholic side took over when I saw the Brigadeiros recipe!
What are Brigadeiros? Say it with me... bree-gah-dea-eros.
They are yummy little chocolates rolled in nuts or cocoa powder or whatever you want.
As I read the recipe, I thought to myself that the amount of chocolate to condensed milk ratio might be off a bit. It just seemed to me that it wasn't quite enough chocolate to provide the bulk necessary to roll. Reading along, I figured that following the advice of working in a cold room and extra refrigeration would work... well, I guess my room wasn't cold enough, and the overnight refrigeration just didn't cut it for me.
It could also possibly be the fact that I decided to try making it in the microwave instead of stove-top.
At any rate... Here is what happened:

Yeah... they fell a little flat...

Don't get me wrong.. it was still super yummy!

Yes. Yes I did just do that. Yum!
I wasn't about to let this yummy chocolate-y-ness go to waste. It would have been GREAT as a topping for ice cream.
I didn't have ice cream, though.
I had to think of something....
Then it hit me. Pie crust.
I could use my mini muffin pan to make tiny, little pie crust cups and fill them with the chocolate, and top with the nuts.
Here is what I came up with:

Brigadeiros Little Chocolate Tarts
(Adapted from The Vanilla Bean)
Makes 24, with a little extra chocolate
What You Need:
single pie crust
1 14oz can of sweetened condensed milk
2/3 cup dark chocolate chips
1TB butter
ground nuts (or cocoa powder, or sprinkles, or whatever you like) for rolling in topping

What You Do:

1. Combine the condensed milk, chocolate chips, and butter in a microwave safe bowl. Heat for 25 seconds, stir, then heat in 10 second intervals, stirring after each, until thick. Be careful not to burn.
2. Refrigerate until firm and easy to scoop and roll.
3. Spread out chopped nuts (or topping of your choice) in a cookie sheet or tray. Working quickly, roll the chocolate mixture in little balls, then roll in nuts (or topping) to coat. Place on a tray and refrigerate until ready to serve.
4. Roll out pie crust and cut twenty-four 2-3 inch circles. Gently press each circle into the mini muffin tin.
   Bake in a preheated 400 degree oven for about 10 minutes, or until done. 
5. Remove the shells from the pan and cool completely.
6. Spoon the chocolate into the cooled pie crusts and top with nuts. 
7. Refrigerate until ready to serve.

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