Rave reviews all around. I could not find the choco wafers so used teddy grahams instead. Makes 6 regular sized muffins. Recipe turned out perfectly and was pretty simple (not really sure why so many people insis this is too much work!). Woudl not change a thing!
Two-Bite Chocolate Cream Pies
Photo: Annabelle Breakey; Styling: Karen Shinto
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Amount per serving
- Calories: 111
- Calories from fat: 44%
- Protein: 1.7g
- Fat: 5.4g
- Saturated fat: 2.8g
- Carbohydrate: 15g
- Fiber: 0.6g
- Sodium: 113mg
- Cholesterol: 28mg
- Cooking-oil spray
- About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
- 3/4 cup sugar, divided
- 1/2 teaspoon coarse salt
- 2 large eggs (1 separated)
- 1/2 cup chopped bittersweet chocolate
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 5 teaspoons Dutch-processed unsweetened cocoa powder, divided
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1. 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.
- 2. Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.
- 3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
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