- 30
Ingredients
- 1 1/2 (15 oz pkg) refrigerated pie crusts
- 2 (4 oz) semisweet chocolate baking bars, chopped
- 1 cup whipping cream
- 1 1/2 tsp vanilla
- Pinch of salt
- Sweetened whipped cream
- Garnish: chocolate shavings
Preparation
Step 1
Preheat oven to 425°. Unroll 3 piecrusts and stak on top of one another. cut piecrust stack 10 times using a 4 inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups (Dough will come halfway up sides, forming a cup). Flute edges with a fork if desired.
Bake rounds at 425° for 8-10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks and let cool completely (about 20 minutes).
Meanwhile, stir together chocolate and cream in a 3 1/2 qt. heavy saucepan over low heat and cook, stirring constantly, 4-5 minutes or until chocolate is melted and mixture is smooth. Remove from eat; stir in vanilla and salt. Let cool 30 minutes.
Pour 1 tbs chocolate mixture into each piecrust. cover and chill 1 - 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.