Individual Frozen Creamy Chocolate Mini Pies

By srumbel

I’m sure if I told you that this is a light dessert, if I told you that these Frozen Creamy Chocolate Mini Pies have almost zero calories, you wouldn’t believe me, and you would be absolutely correct! I think my eldest daughter got it right, when I exclaimed “it’s so light”, she responded ” yeah fake light”.
from anitalianinmykitchen.com

Ingredients

• FOR THE BASE
• 1 1/4 cups chocolate wafer crumbs (112 grams)
• 1/4 butter melted (125 grams)
• 12 paper cupcake cups
• FOR THE FILLING
• 1/2 cup sugar (115 grams)
• 1/2 cup water (120 grams)
• 1 cup mini semi sweet chocolate chips (175 grams)
• 1 cup cream (I use whole cream) (250 grams)
• 1/2 cup mascarpone (125 grams)

Preparation

Step 1

FOR THE BASE
In a medium bowl mix together cookie crumbs and melted butter, divide between the 12 paper cupcake lined muffin tin. Pat down flat with a shot glass or spoon. Place in freezer.
While the base is in the freezer, prepare the filling.
In a small pot add sugar and water, bring to a boil and continue at a slow boil for approximately 2 minutes. Remove from heat.
In a blender add the chocolate chips and hot boiled sugar mixture. Blend for approximately 2 minutes, pour into a bowl and let cool.
In a medium bowl beat together cream and mascarpone until very thick, fold in cooled mixture until smooth. Divide evenly on the 12 cookie base mini pies. (I had enough filling left over to make 4 Popsicles).
Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture).
Freeze for at least 8 hours or over night. Remove from cupcake wrappers before serving.
Top with whipped cream and chocolate flakes. Enjoy
**Prep time plus 8 hours to overnight for freezing.
Serves: 12