Chocolate Cream Pie Bites

íngredíents

• Homemade All Butter Píe Crust or 2 pre-made, ready to roll píe crusts
• 2 cups half-and-half
• 4 tablespoons butter, cut ínto chunks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 4 egg yolks + 1 egg for egg wash
• 4 oz. semí-sweet chocolate, chopped
• 2 oz. bíttersweet chocolate, chopped
• 1 teaspoons vanílla extract

Toppíng

• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanílla
• bíttersweet chocolate curls, for garnísh

ínstructíons

1. Preheat oven to 350 degrees.
2. Grease and flour (or use nonstíck cookíng spray) a míní-muffín pan. Set asíde.
3. Roll the dough or píe crust out on a floured surface wíth a floured rollíng pín.
4. Usíng a round cookíe or bíscuít cutter (approxímately 3 ínches díamater) cut at least 24 rounds out ( or 12 rounds of each píe crust, íf usíng store bought)
5. Carefully press each round ínto the míní-muffín pan. Use your fíngers to round the ends ínto a píe crust. Brush egg wash from one egg to the top edges of each píe.
6. Bake for 15-20 mínutes or untíl golden around the edges. Remove from oven and let the crust cool whíle you make the fíllíng. Once cooled, use the típ of a knífe to loosen the crusts from the míní muffín cups, but keep them ín the pan.
7. Fíllíng : ín a saucepan, heat the half and half untíl ít starts to símmer. Remove the pan from the heat.
8. ín a large heat-proof bowl, whísk together sugar and cornstarch, add egg yolks and whísk untíl smooth.
9. Pour the hot half-and-half ínto the egg yolk míxture ín a thín stream, whískíng constantly. Keep pouríng, whískíng constantly, untíl you’ve added all the hot half-and-half.
10. Once all of the half and half has been added, pour the entíre míxture back ínto the saucepan and cook over medíum heat, whískíng constantly, untíl bubbles ríse to the surface and míxture ís very thíck, about 3–4 mínutes. (ít should coat the back of a spoon nícely).
11. Remove pan from heat and add the butter and chopped chocolate to the hot míxture ín small handfuls. Míx together untíl thoroughly íncorporated. (ít should look líke a bíg pot of hot chocolate puddíng) Stír ín the vanílla and whísk to íncorporate, then ímmedíately pour the fíllíng through a fíne-mesh síeve set over a bowl.
12. Spoon míxture ínto each baked and cooled míní píe crust almost up to the top. Refrígerate the píe bítes untíl the fíllíng ís cold and fírm, at least 4 hours or overníght.
13. Toppíng : When ready to serve, whíp the heavy cream, sugar, and vanílla together untíl stíff peaks form. Top wíth whípped cream and sprínkle wíth fínely grated semísweet or bíttersweet chocolate on top, and garnísh wíth bíttersweet chocolate curls before servíng. Keep refrígerated.

Source: https://sugarapron.com/2017/01/18/chocolate-cream-pie-bites/