These dreamy little pies are a chocolate-lovers delight. Serve these indulgent treats at your summer gathering, family reunion, or girls' night in. Time: 1 hour, plus chilling time. Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.
About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
Preheat oven to 350°. Spray 2 mini-muffin trays (12 muffin cups each) with cooking spray. In a food processor, whirl cookies into fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 tbsp. sugar, the salt, and 1 egg white. Pulse to blend evenly.
Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.
Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.
In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp. cocoa. Pour in a few tbsp. of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.
Put reserved yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.
Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.
Remove pies from trays. Whisk cream with remaining 2 tbsp. sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with remaining cocoa.
Note: Nutritional analysis is per pie.
Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.
Well I followed the recipe with exact ingredients, didnt have any problem with the crust sticking and. The filling was very good, they looked amazing BUT the crust was hard very hard thought I would break a tooth , so with that being said they went to the trash , not sure what i did wrong on the crust anyone had that problem cooked for 15 min, maybe that was to long ! Would love to make again if could get the crust right
This was well worth the little extra effort to make. My husband doesn't like chocolate and he LOVED these. My only problem was that the crust stuck to my muffin pans really bad and I couldn't get the bottoms out. I used Crisco, does anyone have and other suggestions?
I'm with Birdyy on this one, I don't understand why someone would criticise a recipe without trying it first. So far as I'm concerned, I don't think it's more time-consuming than any other cake, unless you really do it one step at a time, in which case, yes, it's going to take forever. However, if you prepare the filling while the crust is baking, then you just saved at least 20 minutes!
Will try this next weekend
Indeed, clearly the birdy cook is not cooking something to revel in after the work. I found the recipe a little bit tedious but worth the effort in the end. Maybe not even that hard for seasoned cooks (I also had little kids crawling about to take more of my time!). They are so heavenly - you won't make them everyday, but they are well worth the time to enjoy the little slice of heavenly chocolate!
This only took an hour to make from start to finish plus cooling time - it is easy and delicious - an excellent way to satisfy a chocolate craving. I could not find biettersweet choc. so used 1/2 semisweet and 1/2 unsweetened - awesome and will make again!
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