- 1
- 70 mins
Ingredients
- 2 Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 cup good-quality dark chocolate chips (6 oz)
- 3/4 cup creamy peanut butter
- 1/2 cup whipping cream
- 1 tablespoon chocolate shavings, if desired
Preparation
Step 1
Steps
Step 1
Heat oven to 400°F. Spray 16 mini muffin cups with baking spray with flour.
Step 2
Remove pie crust from pouch; unroll on work surface. Cut each pie crust into 16 (2 3/8-inch) rounds; press rounds in bottoms and up sides of muffin cups.
Step 3
Bake 6 to 8 minutes or until edges are light golden brown. Remove from pans to cooling racks; cool completely.
Step 4
Meanwhile, in medium microwavable bowl, microwave chocolate chips, peanut butter and whipping cream uncovered on High in 30-second increments, stirring after each, until melted. Stir with whisk until mixture is smooth and blended. Cover; refrigerate until thickened, about 40 minutes.
Step 5
Just before serving, use mini cookie scoop to spoon chilled truffle mixture into each pastry cup. Sprinkle with chocolate shavings.
For best results, use a creamy, regular (not natural) peanut butter.
To make your own chocolate shavings for garnish, simply grate a small piece of good-quality chocolate on the small-hole side of a cheese grater or use a Microplane grater.