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1. Prepare the Crust:
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the chocolate cookie crumbs with the melted butter. Press the mixture into the muffin cups, forming a crust. Bake for 5-7 minutes then cool.
2. Make the Chocolate Filling:
3. In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add the milk while whisking.
4. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
5. Stir in the chopped dark chocolate and vanilla extract until smooth.
3. Assemble the Pies:
6. Pour the chocolate filling into the cooled crusts. Chill for **1-2 hours** or until the filling is set.
4. Make the Topping and Serve:
7. Beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
8. Top each mini pie with whipped cream and garnish with chocolate shavings or curls.
Notes:
– For an extra touch, drizzle chocolate sauce over the pies before serving.
– These pies can be made ahead and stored in the fridge for a few hours or overnight for even better flavor.
Nutritional Information
Approx. **250-300 calories** per mini pie. A rich and indulgent treat perfect for chocolate lovers!
### **Prep Time:** 20 minutes
### **Cook Time:** 10 minutes
### **Total Time:** 2-3 hours (including chilling)
### **Servings:** 12 mini pies
Enjoy
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