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To fully appreciate the art of making Mini Chocolate Cream Pies, it’s essential to understand the individual components that come together to create this delicious treat. Each layer plays a crucial role in developing the overall flavor and texture, making it necessary to pay attention to detail in each step of the process.

Mini Chocolate Cream Pies

Discover the joy of making Mini Chocolate Cream Pies, a delightful dessert that combines rich chocolate, creamy filling, and a crispy crust. Perfect for any occasion, these bite-sized treats are not only delicious but visually appealing too. This guide walks you through each step, from preparing the chocolate wafer crust to crafting the silky filling and light whipped topping. Whether you're a baking novice or a pro, you’ll impress your friends and family with this indulgent, homemade dessert!
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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, combine chocolate wafer crumbs, melted butter, and granulated sugar. Mix until combined and the mixture resembles wet sand. Press the mixture firmly into the bottom and sides of a mini tart pan or muffin tin to form mini crusts. Bake for 8-10 minutes, then remove from the oven and let cool completely.

    Prepare the chocolate filling: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, cornstarch, and salt over medium heat. Stir continuously until the mixture begins to simmer and thicken, about 5-7 minutes.

      Incorporate egg yolks: Once the mixture is thickened, lower the heat and add a small amount of the hot mixture to the beaten egg yolks. This will temper the yolks. Whisk well, then pour the egg yolk mixture back into the saucepan, continuing to stir until fully combined. Cook for an additional 1-2 minutes until thickened.

        Finish the filling: Remove the saucepan from the heat and stir in the vanilla extract. Allow the filling to cool for about 10 minutes. Pour the chocolate filling into the cooled crusts, smoothing the tops with a spatula. Refrigerate for at least 2 hours or until set.

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

            Assemble mini pies: Once the chocolate filling is fully set, pipe or spoon a generous dollop of whipped cream on top of each mini pie. Garnish with chocolate shavings or mini chocolate chips, if desired.

              Serve: Serve the mini chocolate cream pies chilled. Enjoy their rich chocolate goodness!

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