Chocolate Hand Pies (Print Version)
# Ingredients:
→ Chocolate Crust
01 -
1 cup unsalted butter, cold and cut into cubes (226g)
02 -
2 1/4 cups all-purpose flour (281g), measured by spooning and leveling
03 -
2 tbsp sugar (24g)
04 -
1/4 cup cocoa powder, unsweetened (21g)
05 -
1/2 cup milk or heavy cream, chilled (120ml)
06 -
1 tsp salt
→ Filling
07 -
1/2 cup heavy cream, cold (120ml)
08 -
4 oz semi-sweet chocolate, chopped (113g)
09 -
Optional: 2 tbsp peanut butter, smooth (31g)
→ Chocolate Topping
10 -
2 oz semi-sweet chocolate, chopped finely (57g)
11 -
Optional: 1 tbsp smooth peanut butter (16g)
12 -
1 tsp vegetable or canola oil
→ Final Touches
13 -
1 beaten egg mixed with 1 tbsp milk (for sealing)
14 -
Optional: 2 tbsp coarse sugar for garnish
# Instructions:
01 -
Combine flour, cocoa, sugar, salt, and butter in a food processor. Pulse until it looks crumbly. Slowly drizzle in cold milk until dough comes together. Split into portions, cover, and chill for 2 hours.
02 -
Flour your work area and roll dough out. Use a cutter to make 3-inch heart shapes. Place hearts on a tray and cool while you work on the filling.
03 -
Cover chopped chocolate with hot heavy cream. Stir until smooth. Add peanut butter if you'd like. Let it sit about 15 minutes to thicken.
04 -
Brush the edge of half the hearts with your egg mix. Add filling, top with another heart, and press edges with a fork. Coat tops with egg wash. Sprinkle sugar if you'd like.
05 -
Bake at 400°F for 15-18 minutes until edges firm up. Let pies cool for 10 minutes afterward.
06 -
In a small pan, melt chocolate with oil and stir. Add peanut butter for extra flavor if you want. Drizzle over pies once they're cool.
# Notes:
01 -
Your crust turns out best when all ingredients are super cold.
02 -
Choose solid chocolate bars instead of chips for better results.
03 -
You can make the dough up to 5 days ahead and refrigerate it.