Description
Delight in these Mini French Silk Pies—bite-sized chocolate mousse tarts with a buttery crumb crust, a rich silky chocolate filling made with softened butter and melted unsweetened chocolate, topped with fluffy vanilla whipped cream and elegant chocolate shavings. Perfect for elegant entertaining or a decadent treat!
Ingredients
Scale
For the Crust:
- 1 cup crushed chocolate graham crackers or chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs, pasteurized
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings or curls, for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a small bowl, mix the crushed chocolate crumbs, melted butter, and sugar until the texture resembles wet sand. Press approximately 1–2 tablespoons of this mixture firmly into the bottom of each cup in a mini muffin tin or mini tart pan. Bake the crusts for 5–7 minutes until set, then remove and allow to cool completely.
- Make the filling: In a medium bowl, use a hand mixer to cream the softened butter and granulated sugar together for 2–3 minutes until light and fluffy. Add the melted and cooled unsweetened chocolate along with vanilla extract, beating until fully incorporated. Add the pasteurized eggs one at a time, beating each addition for 2–3 minutes to incorporate air and achieve a silky texture.
- Assemble and chill: Spoon or pipe the chocolate filling into the cooled mini crusts evenly. Place the assembled pies in the refrigerator and chill for at least 2 hours until set firmly.
- Prepare the topping: While the pies chill, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Once the pies are set, top each mini pie with a dollop or piped swirl of whipped cream and garnish with chocolate shavings or curls for an elegant finish.
Notes
- Use pasteurized eggs to ensure safety since the filling is not baked.
- For quicker preparation, pre-made mini tart shells or phyllo cups can be used instead of making the crust from scratch.
- Ensure the melted chocolate is cooled before mixing to prevent curdling the butter and eggs.
