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Mid-Week Cheater Mini Chocolate Cream Pies

June 12, 2013 by hipfoodiemom 15 Comments

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Mini Chocolate Cream Pies | HipFoodieMom.com

Ok, so I’ve made chocolate cream pies before. .  but this time, I used NO sugar, NO cream cheese, NO heavy cream. I’m calling this a cheater recipe because it’s easier, takes less time, it’s NO BAKE! (but this does mean you have to wait at least 4-6 hrs for it to chill) and your friends will think you slaved away in the kitchen for hours whipping these babies up.

Just don’t tell them.

Let them think you are a superstar. Because you are.

Word up. Happy Wednesday. I hope you enjoy!

Mini Chocolate Cream Pies2 | HipFoodieMom.com

Yes, I am now obsessed with chocolate curls. I know. I have a problem.

Mini Chocolate Cream Pies solo | HipFoodieMom.com

Print Recipe

Mid-Week Cheater Mini Chocolate Cream Pies

This recipe makes 4-5 chocolate cream pies in (4.5 oz sized) ramekins. Please note the chill/refrigeration time needed. *I highly recommend using pasteurized eggs.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 1 1/2 tablespoons unsalted butter; melted/softened
  • 3-4 large graham crackers
  • 1 cup organic coconut milk
  • 8 oz semisweet + bittersweet chocolate; broken into pieces I used 4 oz of each
  • 2 eggs*
  • 1 teaspoon vanilla
  • whipped cream store bought or homemade
  • chocolate curls or shavings on top semi-sweet, bittersweet or whatever you want!
  • chocolate sprinkles

Special equipment:

  • 4-5, 4.5 oz ramekins
  • If making the chocolate curls a vegetable peeler

Instructions

  • Using your food processor (or just place your graham crackers in a large ziplock bag and smash them and mix with the melted butter in a bowl), pulse the graham crackers until they become crumbs. Pour in the melted/softened butter and pulse a few times more to incorporate. Remove from the food processor and press down the graham cracker mixture into each ramekin and place in the refrigerator to chill.
  • In a small saucepan, heat the coconut milk over medium heat. You just want to see the bubbles forming around the edge of the saucepan (heat just to the edge of boiling).
  • While the coconut milk is on the stove, using your blender, combine both the semi-sweet and bittersweet chocolate pieces, the eggs, and the vanilla extract and blend until smooth; for about 30 seconds. Slowly pour in the coconut milk and blend until everything is thoroughly combined, for about a minute or two.
  • Remove the ramekins from the refrigerator and pour the chocolate mixture into each ramekin, over the graham cracker crust, cover and chill for at least 4-6 hours — or overnight — until set.
  • When ready to serve, top with whipped cream and add chocolate curls and chocolate sprinkles on top. Enjoy!

To create the chocolate curls, simply microwave your chocolate for 10 seconds and use your vegetable peeler to shave and create chocolate curls. You can do this right over the chocolate cream pies, so the curls just land on top.

    Adapted from The Pig and Quill’s blog. And yes, I know these are really Chocolate Pots de Crème, but I added a graham cracker crust and whipped cream so I’m calling these mini chocolate cream pies 🙂

    Mini Chocolate Cream Pies stand | HipFoodieMom.com

    Check this out. Just glorious. I love it when you can get everything in ONE bite.

    Mini Chocolate Cream Pies bite | HipFoodieMom.com

    Damn.

    Mini Chocolate Cream Pies inside | HipFoodieMom.com

    Making these again on Friday. . just because  🙂 They are that good.

     

     

     

     

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    Meet Alice

    Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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