A few weeks ago, H and I had dinner with some friends – a finger food potluck. H loves to create appetizers and I love making mini desserts so we were both looking forward to what we were going to make. I scoured through my cookbooks and magazines trying to find something that jumped out at me when I remembered seeing these mini chocolate cream pies in the February issue of Sunset magazine (one of my favorites). Not only did these look yummy, but the recipe looked pretty straightforward too.
My only advice is don’t over press the cookie crumbs and don’t over bake the crusts. I was intent on making sure the crusts didn’t fall apart so I did both. The result was VERY hard crusts that were almost impossible to bite into. I didn’t really think about the fact that egg white would probably provide a much stronger bind than melted butter. Well, they were still delicious even though everyone had a hard time biting into them.
Nabisco Famous Chocolate Wafers
cookies, sugar, salt, egg white whirled to make the crust
10 lb. slab of chocolate
breaking into the slab
melted chocolate and butter
sugar, cornstarch, cocoa, and milk
cook over medium heat
add melted chocolate and butter
ready to bite into
Two-bite Chocolate Cream Pies
From Sunset magazine, February 2010
- Cooking oil spray
- About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
- 3/4 cup sugar, divided
- 1/2 tsp. course salt
- 2 large eggs (1 separated)
- 1/2 cup chopped bittersweet chocolate
- 1 tbsp. butter
- 2 tbsp. cornstarch
- 5 tsp. Dutch-processed unsweetened cocoa powder, divided
- 1 cup milk
- 1/2 cup heavy whipping cream
Preheat oven to 350 degrees. 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.
Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. (Don’t press too hard.) Bake until set, 15 minutes. (Don’t over bake.)
Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.
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.
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.
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.
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.