Thursday, March 26, 2015

Rich and Dreamy Mini Chocolate Pies

You know what's scary? Not blogging in over a month. You know what's even scarier? The amount of things that have happened in that month. I've had rehearsals, meetings, a grandma fall and break her leg... shall I go on?

In the midst of all that, I found time to create these little cups of heaven yesterday!

A graham cracker crumble on the bottom, silky thick chocolate pudding, and whipped cream on top. What's not to like? Oh, and there's a bonus! These little yummies are totally easy to make! Can I get an AMEN?!

Here is the recipe for y'all! Make this ASAP, you won't regret it!

Rich and Dreamy Mini Chocolate Pies



-5 rectangular graham crackers, broken in half
-2 tbsp butter, melted


-1 1/2 cups half-and-half
-2 cups chocolate chips (I used semi-sweet)
-2 tbsp butter
-2 tbsp cornstarch 
-4 tsp water
-1/2 tsp unflavored gelatin powder


-1 cup heavy whipping cream
-1 tbsp powdered sugar
-rainbow sprinkles (optional)


Pulse graham crackers in food processor. Add butter; mix. Press evenly into four oven-safe crocks (straight-sided, preferably) to coat the bottom of the crocks in the cracker mixture. Bake at 350 degrees Fahrenheit for 10 minutes. 

While the crust is baking, melt half-and-half, chocolate chips, and butter together on stove in a medium-sized saucepan. In a separate bowl, mix together cornstarch and water. Add cornstarch mixture to chocolate mixture. Add gelatin powder. Stir until all is evenly combined and begins to thicken. Take off heat and chill in the refrigerator for 30 minutes. Pour chocolate mixture into graham-mixture crocks, and refrigerate for 2 hours.

Fifteen minutes before serving, pour heavy whipping cream and powdered sugar into mixer. Mix on high speed for 7 minutes or until there are stiff peaks. Spoon whipped cream onto chocolate mixture in your crocks. Add sprinkles (optional). Serve.