2ozbittersweet chocolateI used Ghirardelli -melted and cooled
½cupbutter softened to room temperature
Preheat the oven to 350°F.
Cut the pie crust into round circles about 3 inches across, or use flower cookie cutters.
Bake for approximately 7 minutes. If the bottom of the pies puff up gently press a fork into the pie crust to deflate it. Allow the pie crusts to cool in the pan about 5 minutes then remove to continue cooling on a wire rack. You will be able to make about 30 mini pie crusts with 2 pre-made pie crusts (this will require taking the scraps and re-rolling the dough out).
To make the pie filling you will need to melt the chocolate and allow it to cool. It should still be stirrable but cool. Melt in the microwave heating in 30 second increments and stirring in between until all chocolate is melted.
Add white granulated sugar to the blender or processor and pulse until sugar is powder like and ultra fine.
In mixer cream the butter and the ultra fine sugar together. Pour in the cooled melted chocolate and mix until combined. Scrape the sides to ensure completely mixed.
Add in the vanilla extract and mix on low to combine.
Add in one egg, cold from the fridge. Mix on high speed for 5 minutes.
Scrape the sides and add the second egg, cold from the fridge. Mix for another 5 minutes on high speed. The mixture will be smooth and silky. Spoon into the cooled pie crusts and place in the fridge to allow the filling to set for about 2 hours.
Prepare the whipped cream by mixing the heavy cream on high speed until thickened, add the powdered sugar and vanilla extract, continue mixing on high speed until stiff peaks form.
Add the whipped cream to a piping bag and pipe onto the mini pies, I used a Wilton 2C tip. Top with pieces of chopped up chocolate.