Mini chocolate hand pies are a chocolate lovers dream. This perfectly portable dessert makes getting your sweets quick and easy.
Typically, when Bud is out of town for more than a few days it means that I want to find a show to binge watch. I end up having pretty specific requirements for shows that I binge watch while Bud is gone. They have to be shows that Bud wouldn’t watch with me, aren’t scary and aren’t too dense.
Last year, I started with Gilmore Girls. I was eventually able to recruit Bud to watch it with me though so we finished it together. After that, it was Grace and Frankie. I then moved on to This Is Us. Most recently, I binged on The Crown. I love it!! I can’t get enough of it. It’s given me so much insight into the Royal Family and I’m newly obsessed with them. I spent my Friday night watching The Crown and baking.
While watching The Crown, I made these mini chocolate hand pies for the supper club party we attended the next day.Baking and watching a show about British people. It made for a fantastic Friday night.
While these mini chocolate hand pies are a little time intensive, it’s totally worth the work. The dough has to sit in the fridge for a bit so you’ll need some patience. Luckily, the filling and topping come together really quickly. The hand pies are super chocolately. The addition of peanut butter takes the to the next level. Plus, they’re portable -that’s the best type of dessert!
So what show shall I watch next time Bud is out of town? I’ll need to find something to bake while I binge watch the show.
Mini Chocolate Hand Pies
For the dough:
- 2 1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cold butter cubed
- 1/2 cup + 1 tablespoon heavy cream
- egg wash
For the filling:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons creamy peanut butter
For the topping:
- 1/2 cup chocolate filling (listed above)
- 1 tablespoon melted coconut oil
- 1 tablespoon creamy peanut butter
Begin by making the dough. In a food processor, combine flour, cocoa powder, sugar, salt and the butter. Pulse until a course meal forms. Add 1/2 cup of the heavy cream and pulse to combine. The dough should be fairly shaggy. If it is still too dry, add in the additional tablespoon. Once the dough is the right consistency, divide it in half and shape the halves into disks. Wrap them in plastic wrap and refrigerate for at least 2 hours.
Remove the dough from the fridge and roll it out on a floured surface to about a 1/4 thickness. Cut out in desired shape (I used 3-inch circular cookie cutters) and place the cut out dough on a baking sheet. Put the dough back in the fridge while you make the filling. You should have 24 rounds to make the hand pies.
To make the filling, place the chocolate in a medium glass bowl. Heat the cream in a small saucepan over medium heat. Just as the cream begins to boil, remove it from the heat and pour it over the chocolate. Stir the mixture until the chocolate is melted and the mix is smooth. Add the peanut butter and then allow the filling to cool for at least 15 minutes.
Preheat your oven to 400 degrees. Once the filling has cooled, remove the dough from the fridge. Brush the edges of half of the circles with egg wash. Then, place a heaping spoonful of the filing on the center of the circle. It may be a little runny, but that's ok! Top the dough rounds with another round and crimp the edges to seal the dough together. Again, the filling may run out of the edges, but just clean up the exterior of the hand pies as you seal them.
Bake the hand pies for 15-16 minutes, or until just set. Remove from the oven and allow to cool while you make the drizzle.
To make the drizzle, begin with the leftover filing. Add 1 tablespoon of melted coconut oil and the peanut butter to make the drizzle thinner. Once the pies are cooled, drizzle the chocolate over the pies as desired.
Either serve immediately or store in the fridge for up to a week.
Original recipe from Sally's Baking Addiction