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Welcome to the world of indulgent desserts! If you have a sweet tooth and a penchant for chocolate, you’re in for a treat. Today, we’re diving into the delightful mini chocolate cream pies, a perfect combination of rich chocolate filling and a crunchy chocolate wafer crust. These bite-sized desserts are not only visually appealing but also incredibly delicious, making them an ideal choice for any occasion—from family gatherings to elegant parties.

Mini Chocolate Cream Pies

Dive into the sweet world of delightful mini chocolate cream pies! These bite-sized treats boast a rich chocolate filling nestled in a crunchy chocolate wafer crust, perfect for any occasion. Whether you're celebrating a special event or looking for a delicious snack, this approachable recipe guides you through every step of creating these irresistible desserts. Get ready to impress family and friends with your baking skills and enjoy the delicious results!
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Ingredients
  

For the Crust:

1 cup crushed chocolate wafer cookies

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Chocolate Cream Filling:

1 cup whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For Topping:

1 cup whipped cream (store-bought or homemade)

Chocolate shavings or cocoa powder for garnish

Fresh mint leaves (optional for garnish)

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the crushed chocolate wafer cookies, melted butter, and granulated sugar. Mix thoroughly until the combination resembles wet sand. Firmly press this mixture into the bottom and sides of mini tart pans or a muffin tin to create mini crusts. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until they become slightly firm. Remove from the oven and let cool completely in the pans.

    Make the Chocolate Cream Filling: In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cocoa powder, cornstarch, and salt until the mixture is smooth and no lumps remain. Place the saucepan over medium heat, stirring continuously until the mixture starts to steam and thickens slightly, approximately 5-7 minutes.

      Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking continuously to prevent curdling. Once combined, pour the egg yolk mixture back into the saucepan with the remaining chocolate filling.

        Thicken the Filling: Continue to cook the mixture over medium heat, whisking constantly, until it thickens further and comes to a gentle boil, which should take about 2-3 minutes. Once thickened, remove from heat and stir in the unsalted butter and vanilla extract until fully blended.

          Assemble the Pies: Pour the luxurious chocolate cream filling into each mini crust, using a spatula to smooth the tops. To prevent a film from forming on the filling, cover each pie with plastic wrap. Refrigerate for at least 3 hours or until the filling is set and firm.

            Serve: Once the pies are set, remove them from the refrigerator. Generously top each mini pie with whipped cream and garnish with a sprinkle of chocolate shavings or a dusting of cocoa powder. For an extra touch of elegance, add a few fresh mint leaves as a garnish.

              Prep Time, Total Time, Servings: 30 minutes | 3 hours 30 minutes | 12 servings

                Enjoy these rich and delightful mini chocolate cream pies at your next gathering or as a special treat anytime! 🍫🥧