Mini Chocolate Cream Pies

Treat yourself to a delightful dessert with our Mini Chocolate Cream Pies! These bite-sized wonders feature a crispy chocolate wafer crust filled with rich chocolate cream and topped with fluffy whipped cream, making them perfect for any occasion. Whether for a party or a simple treat at home, this step-by-step guide will help you master the art of these indulgent mini pies. Enjoy a dessert that's as fun to make as it is to eat!

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Ingredients

For the crust:

1 cup chocolate wafer crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the chocolate cream filling:

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon vanilla extract

4 large egg yolks, beaten

For the whipped topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or mini chocolate chips for garnish (optional)

Instructions

Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the chocolate wafer crumbs, melted butter, and granulated sugar until well combined; the mixture should have a texture similar to wet sand. Press this mixture firmly into the bottom and up the sides of a mini tart pan or a muffin tin, forming mini crusts. Bake for 8-10 minutes, then carefully remove from the oven and allow to cool completely.

Prepare the chocolate filling: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, cornstarch, and salt. Whisk these ingredients together over medium heat. Continuously stir until the mixture starts to simmer and thicken, approximately 5-7 minutes.

Incorporate the egg yolks: Once thickened, reduce the heat and whisk a small amount of the hot chocolate mixture into the beaten egg yolks to temper them. Mix well to prevent curdling, then pour the tempered egg yolk mixture back into the saucepan. Stir everything together and continue to cook for an additional 1-2 minutes until fully thickened.

Finish the filling: Remove the saucepan from the heat and stir in the vanilla extract for flavor. Allow the filling to cool slightly for about 10 minutes. Carefully pour the chocolate filling into the cooled crusts, smoothing the tops with a spatula to ensure an even surface. Refrigerate the mini pies for a minimum of 2 hours or until the filling is fully set.

Make the whipped topping: In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until soft peaks form, creating a light and fluffy topping.

Assemble the mini pies: Once the chocolate filling has set, pipe or spoon a generous dollop of the whipped cream topping onto each mini pie. Optionally, sprinkle chocolate shavings or mini chocolate chips on top for an extra touch of elegance and flavor.

Serve: Serve the mini chocolate cream pies chilled, allowing each guest to indulge in their rich chocolate goodness!

Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini pies

- Presentation Tips: For a beautiful display, serve the mini pies on a decorative platter, and consider using a variety of garnishes (such as fresh berries or mint leaves) to add colorful accents.