Chocolate Hearts Hand Pies (Print Version)
# Ingredients:
→ Chocolate Pie Crust
01 -
2 1/4 cups flour (281g), gently measured
02 -
1/4 cup cocoa powder (21g), unsweetened
03 -
2 tablespoons white sugar (24g)
04 -
1 teaspoon salt
05 -
1 cup unsalted butter (226g), cold and diced
06 -
1/2 cup cold milk or cream (120ml)
→ Chocolate Mixture
07 -
4 ounces chopped semi-sweet chocolate (113g)
08 -
1/2 cup cream (120ml), heavy
09 -
2 tablespoons smooth peanut butter (31g, skip if preferred)
→ Decoration
10 -
2 ounces chopped semi-sweet chocolate (57g)
11 -
1 teaspoon vegetable or canola oil
12 -
1 tablespoon peanut butter (16g, skip if preferred)
→ Putting Together
13 -
1 egg mixed with 1 tablespoon milk (for brushing)
14 -
2 tablespoons chunky sugar for sprinkling (skip if preferred)
# Instructions:
01 -
Mix flour, cocoa, sugar, salt, and cold butter in food processor until it looks like crumbs. Slowly pour in cold milk until it clumps together. Split in half, wrap up, and cool in fridge for 2 hours.
02 -
Flatten dough on floured counter, cut out 3-inch hearts. Put hearts in fridge while making the filling.
03 -
Pour heated cream onto chopped chocolate, stir till smooth. Mix in peanut butter if you want. Let it sit for 15 minutes to thicken up.
04 -
Brush edges of half your hearts with egg mix. Drop filling on top, cover with other hearts, and press edges with a fork. Brush tops with egg mix and add sugar if you'd like.
05 -
Heat oven to 400°F and bake for 15-18 minutes until the edges feel firm. Let cool for 10 minutes.
06 -
Melt chocolate with oil for drizzling. Add peanut butter if using. Drizzle over pies once they've cooled down.
# Notes:
01 -
For the best flaky crust, make sure your ingredients are super cold
02 -
Real chocolate bars melt better than chips for both filling and topping
03 -
You can make the dough up to 5 days before using it