Adorable & Delicious bite sized Chocolate Cream Pies compliments to the Stir
Adorable & Delicious Bite-Size Chocolate Cream Pies
So when I saw these bite-size chocolate cream pies over at Food Pusher, I was smitten. How adorable are they? I love them for a buffet, or with coffee, or any way. The only problem is that while small, these little perfect packages of goodness are incredibly addictive. You'll be surprised at just how many you can pop in one sitting.
2 1/2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
1 1/2 cups whole milk
14 Dove Dark Chocolate Promises, unwrapped & chopped (or 8 oz. other kind of chopped dark chocolate)
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1 batch of pie crust (see recipe below or use pre-made refrigerated version)
1 Dove Dark Chocolate Promise, refrigerated then grated; or chocolate sprinkles
Toasted coconut (optional)
In a separate bowl or large measuring cup, whisk milk and egg yolks until combined. Pour milk mixture into pan while whisking. Whisk until smooth.
Place pan on burner set to medium heat and cook, whisking constantly (yes, constantly), making sure to scrape bottom and edges of the pan, until mixture starts to thicken, about 7-9 minutes.
Remove from heat and immediately whisk in chocolate, butter, and vanilla. Transfer hot filling to a bowl. Cover with plastic wrap so that the wrap rests in contact with the filling so a skin does not form. Refrigerate filling until cool, 1-2 hours.
Once filling and crusts are cool, spoon filling into a pastry bag fitted with a star tip or a quart or gallon size zip top bag. If you're using the zip top bag, once it's got the filling in it, cut about a half-inch or a little less off one corner. Also place whipped cream into pastry or zip top bags, preferably fitted with a star tip, but that's not absolutely necessary.
Squeeze about 1 to 1 1/2 teaspoons of filling onto each little crust. Then top with about a teaspoon of whipped cream. Top it all off with sprinkles, grated chocolate, or toasted coconut. Keep refrigerated until ready to serve.
Makes 60-70 bite-size pies
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting
Stabilized Whipped Cream Frosting
1/2 tsp unflavored gelatin powder
2 tbsp cold water
1 cup whipping cream
2 tbsp confectioner's sugar
Sprinkle gelatin over cold water in small bowl to soften.
Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.