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.
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!
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!
3 Tablespoons unsalted butter
3/4 Tablespoon sugar
6 ounces semi sweet chocolate chips
6 ounces milk chocolate chips
1/4 cup powdered sugar
1 1/2 cups heavy whipping cream, divided
To make the filling:
Put the semi sweet chocolate chips and mix chocolate chips in a large bowl. Set it aside.
Pour 3/4 cup heavy whipping cream into a small saucepan. Sift 1/4 cup powdered sugar and add it to the heavy whipping cream. Stir it in.
Slowly heat the heavy whipping cream mixture over medium low heat.
Once the heavy whipping cream is very hot (do not let it come to a boil), pour it over the chocolate chips.
Whisk and continue whisking until the chocolate chips have completely melted. (this may take a couple of minutes and some effort!)
If you’re having some trouble melting the chocolate chips, put the chocolate chip/heavy whipping cream mixture in the microwave for about 10 seconds. Then continue whisking.
Set the chocolate mixture aside and let it cool for 1 hour. Yes 1 hour. It will cool and thicken a bit.
While the chocolate mixture cools, make the mini Oreo crusts:
In a food processor, grind up the Oreos.
Put the Oreos crumbs in a large bowl. Add in the sugar and mix. Then add in the melted butter and mix to combine.
Line a cupcake pan with cupcake liners. Using a Tablespoon, scoop the Oreo mixture into each cupcake liner. Press it down firmly with your hands. You should have about 16 mini Oreo crusts.
Bake the mini Oreo crusts at 350 degrees F for 5 minutes.
Completely cool the mini Oreo crusts in the cupcake pan on a cooling rack. It may take a while to cool but be patient. Do not fill it until it has completely cooled.
Once the chocolate mixture has cooled for 1 hour, make the whipped cream for the chocolate mixture:
In a bowl of a stand mixer with the whisk attachment, whip 3/4 cup of heavy whipping cream on high speed until stiff peaks form.
DO NOT over whip the heavy whipping cream. If you over whip the heavy whipping cream, it will be very difficult to incorporate it into the melted chocolate. There will be lumps of whipped cream which will not get folded into the melted chocolate. The whipped cream will deflate resulting in a runny mess.
Before adding the whipped cream, whisk the chocolate mixture to make it smooth.
Add 1/3 of the whipped cream to the chocolate mixture. Very gently fold it in with a spatula. Make sure the first portion is completely incorporated before you add the next portion. It may take a while to become incorporated so don’t worry!
Add the next 1/3 portion of whipped cream and gently fold it in. Add the final 1/3 portion of whipped cream and gently fold it in.
Then take a piping bag fitted with a closed star decorating tip (I use Ateco #846 but Wilton #1M will work too) and fill the piping bag with the chocolate truffle mixture.
Pipe the chocolate truffle mixture on top of the cooled mini Oreo crusts.
Refrigerate the mini truffles pies for at least 8 hours. I just refrigerate it overnight.