I’m sure everyone who reads my blog thinks I take some magic happy pills or that I eat magic brownies because I always seem overly happy/loony. But really, there are times when I get ticked off and it seems like I lost my magic happy pills or someone else ate my magic brownies. Like when this man at Starbucks is talking SO LOUDLY on his cell phone (at a table without a drink) that he’s going to bust out my eardrums at any moment. Excuse me, but don’t you know I want to write about Mini Chocolate Truffle Pies on my laptop and eat my bagel at a table? Where do you except me to sit Mr. Loud Talker, on the barista’s lap? Although that’s not a bad idea, actually that’s an incredible idea…forget the table. But really, would you please move and talk outside on your phone before I throw my americano at your head. I’m really thinking about bringing in some Christmas Lights (you know the motion ones) and wrapping it around my seat. Oh and maybe I’ll put some bumper stickers on the chair? And I can’t forget to plaster a big sign that says, “Please do not take this table or I’ll smack you with my americano. Thank you, Lindsey” By the way, thank goodness he’s about to leave. Perhaps I can ask him to pick me up some Christmas lights, a poster board and some Sharpies?

First put 6 ounces of semi sweet chocolate chips and 6 ounces of milk chocolate into a large bowl. Set it aside. Do you know how much I like chocolate chips? I love using chocolate chips in recipes because then I get to eat them. Totally makes sense….just like going to Starbucks to sit at a table without a drink and talk forever on your cell phone. Total. complete. sense.

Pour 3/4 cup of heavy whipping cream into a small saucepan. Sift 1/4 cup of powdered sugar and add it to the heavy whipping cream and mix it in.
Heat the heavy whipping cream mixture over medium low heat until it’s very hot but not boiling. For the love of bagels and hot baristas, do not boil the heavy whipping cream.

Then pour it over the chocolate chips.

Whisk whisk whisk and whisk it together really well. Now this whisking job isn’t for wimps so use your muscles. (or pretend you have muscles, whatever) Oh and don’t use a flimsy but super cool looking whisk from Anthropologie like the in the photo abovve. It’s colorful and all but it seriously blows. Hey at least I’m being honest?!

Ooooh chocolate and heavy whipping cream. Now let it cool for an hour. Yeah I know what you’re thinking, a freakin’ hour Lindsey? Did you find your magical mushrooms? Trust me people, I’ve made these more times than you could possibly count. Basically during the hour of torturous waiting, the chocolate mixture will cool and it will thicken up a bit.

Ok time to be productive, sort of. While the chocolate is cooling, make the mini Oreo crusts. You’ll of course need Oreos. Throw 15 Oreos in the food processor and grind them into fine crumbs.

Put the Oreo crumbs into a large bowl and add in 3/4 Tablespoon of sugar. Blah blah blah why are you adding sugar to Oreos? Isn’t there sugar in the cookies? Yes duh but I like sugar and the way it tastes in the Oreo crusts so add it. Stir it up with a bright blue spatula or whatever color spatula floats your boat.

Pour in 3 Tablespoons of melted unsalted butter and mix mix! Mmmm I love Oreos + Sugar + Butter.

YUM!

Line a cupcake pan with cupcake liners. This recipe makes about 16 mini chocolate truffle pies so you’ll actually need two cupcake pans. Using a Tablespoon, scoop the Oreo crust mixture into each cupcake liner.

Press the Oreo mixture firmly down with your fingers.

Bake the crusts at 350 degrees F for 5 minutes.

Then completely cool the Oreo crusts. Do not fill them until they’ve cooled completely or you’ll have a mess and you’ll probably cry and want to throw your americano at me.

Now that the melted chocolate has been cooling for an hour….

First things first, make the whipped cream to add into the melted chocolate. Yes even more heavy whipping cream, oh yeah!! In a bowl of a stand mixer with the whisk attachment, whip 3/4 cup heavy whipping cream on high speed until stiff peaks form. Now for the love of  DO NOT over whip the heavy whipping cream. If you over whip the heavy whipping cream, it will be very difficult to fold the whipped cream into the melted chocolate. Basically if the whipped cream is over whipped, you’ll have lumps of whipped cream that won’t get incorporated into the chocolate. The whipped cream will deflate and your filling will be a soupy runny mess.

See light fluffy whipped cream!

Before adding the whipped cream, whisk the chocolate mixture so that it’s smooth.

Now add 1/3 of the whipped cream to the melted chocolate and gently fold it in. It will take some time to incorporate the whipped cream into the chocolate. Be patient.

And add in another 1/3 of the whipped cream and gently fold it in…

And add in the final 1/3 of whipped cream and very carefully fold it into the chocolate…

I could eat this stuff straight from the bowl but I kind of love my piping bag even more…

Yes I love my piping bag and I love piping stuff even more. Yeah stuff. Fit a piping bag with a closed star decorating tip. I use Ateco #846 but Wilton #1M works fine too. And fill the piping bag with the chocolate truffle filling and pipe it into your mouth…kidding!

Pipe!

Pretty yes? And of course tasty. Now the even more torturous part comes. Refrigerate the mini chocolate truffle pies for 8 hours. While you’re waiting go get some coffee, a bagel and chill out on the barista’s lap. Then enjoy!

Mini Chocolate Truffle Pies (filling adapted from allrecipes)

(makes 16 mini pies)