Two-Bite Chocolate Cream Pies

By dette

Ingredients

• Ingredients
• Cooking-oil spray
• 30 About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
• 3/4 cup sugar, divided
• 1/2 teaspoon coarse salt
• 2 large eggs (1 separated)
• 1/2 cup chopped bittersweet chocolate
• 1 tablespoon butter
• 2 tablespoons cornstarch
• 5 teaspoons Dutch-processed unsweetened cocoa powder, divided
• 1 cup milk
• 1/2 cup heavy whipping cream

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

Preparation

* 1. Preheat oven to 350°. 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.
* 2. Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.
* 3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.
* 4. 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.
* 5. 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.
* 6. 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.
* 7. 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.
* Note: Nutritional analysis is per pie.

Note: Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.

Sunset
FEBRUARY 2010
Nutritional Information

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Amount per serving
Calories: 111
Calories from fat: 44%
Protein: 1.7g
Fat: 5.4g
Saturated fat: 2.8g
Carbohydrate: 15g
Fiber: 0.6g
Sodium: 113mg
Cholesterol: 28mg