Teeny-Tiny Chocolate Cream Pies

2016-12-26
  • Yield : 20 mini pies
  • Cook Time : 25m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1/2 cup heavy cream
  • 2 ounces semisweet chocolate
  • Fine salt
  • 20 round chocolate wafer cookies
  • 1/4 teaspoon pure vanilla extract
  • 3 large egg whites
  • Large pinch cream of tartar
  • 6 tablespoons sugar

Method

Step 1

Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.

Step 2

Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.

Step 3

Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.

Step 4

Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.

Recipe Type: Tags: ,

Leave a Reply

Your email address will not be published. Required fields are marked *