Valentine Heart Chocolate Pies (Print Version)
# Ingredients:
→ Chocolate Pie Dough
01 -
2 1/4 cups (281g) all-purpose flour, spooned & leveled
02 -
1/4 cup (21g) unsweetened cocoa powder
03 -
2 tablespoons (24g) granulated sugar
04 -
1 teaspoon salt
05 -
1 cup (226g) cold unsalted butter, cubed
06 -
1/2 cup (120ml) cold milk or heavy cream
→ Chocolate Filling
07 -
4 ounces (113g) semi-sweet chocolate, chopped
08 -
1/2 cup (120ml) heavy cream
09 -
2 tablespoons (31g) creamy peanut butter (optional)
→ Topping
10 -
2 ounces (57g) semi-sweet chocolate, chopped
11 -
1 teaspoon canola or vegetable oil
12 -
1 tablespoon (16g) peanut butter (optional)
→ Assembly
13 -
1 egg beaten with 1 tablespoon milk
14 -
2 tablespoons coarse sugar (optional)
# Instructions:
01 -
Pulse flour, cocoa, sugar, salt, and cold butter in food processor until crumbly. Gradually add cold milk until dough forms. Divide, wrap, and chill for 2 hours
02 -
Roll dough on floured surface, cut into 3-inch hearts. Refrigerate hearts while preparing filling
03 -
Pour hot cream over chopped chocolate, stir until smooth. Add peanut butter if using. Let cool 15 minutes until thickened
04 -
Brush heart edges with egg wash. Add filling, top with remaining hearts, and crimp edges with fork. Brush tops with egg wash and add sugar if desired
05 -
Bake at 400°F for 15-18 minutes until edges are set. Cool 10 minutes
06 -
Melt chocolate with oil for drizzle. Add peanut butter if using. Drizzle over cooled pies
# Notes:
01 -
Use very cold ingredients for flaky crust
02 -
Pure chocolate bars work better than chips
03 -
Dough can be made up to 5 days ahead