Valentines Chocolate Hand Pies (Print Version)
# Ingredients:
→ Chocolate Pie Dough
01 -
2 1/4 cups all-purpose flour (281g), spooned & leveled
02 -
1/4 cup unsweetened cocoa powder (21g)
03 -
2 tablespoons granulated sugar (24g)
04 -
1 teaspoon salt
05 -
1 cup cold unsalted butter (226g), cubed
06 -
1/2 cup cold milk or heavy cream (120ml)
→ Chocolate Filling
07 -
4 ounces semi-sweet chocolate (113g), chopped
08 -
1/2 cup heavy cream (120ml)
09 -
2 tablespoons creamy peanut butter (31g, optional)
→ Topping
10 -
2 ounces semi-sweet chocolate (57g), chopped
11 -
1 teaspoon canola or vegetable oil
12 -
1 tablespoon peanut butter (16g, optional)
→ Assembly
13 -
1 egg beaten with 1 tablespoon milk (for egg wash)
14 -
2 tablespoons coarse sugar for topping (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 edges of half the hearts with egg wash. Add filling, top with remaining hearts, and crimp edges with fork. Brush tops with egg wash and sprinkle with 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 the flakiest crust
02 -
Pure chocolate bars work better than chocolate chips for filling and topping
03 -
Dough can be made up to 5 days ahead