Ingredients
Scale
- 1 (14.1-oz.) pkg. refrigerated piecrusts, thawed
- 1 cup half-and-half
- 2 large egg yolks
- 1/4 cup packed light brown sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. unsweetened cocoa
- 1/4 tsp. fine instant espresso granules (optional)
- 1/2 cup finely chopped semisweet chocolate
- 3 Tbsp. butter, cubed
- 1 tsp. vanilla extract
- Sweetened whipped cream
- Shaved semisweet chocolate
Instructions
- Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface; cut into 8 circles using a 4 1/2-inch cutter. Reroll scraps; cut 4 more circles. Discard leftover scraps.
- Place dough circles in the wells of a 12-cup muffin tray, pressing into bottoms and up sides, pleating edges as needed. Freeze until firm, about 10 minutes.
- Place paper liners in wells; fill each to the top with pie weights or dried beans. Bake until edges are set, 10 minutes. Remove liners and weights; bake until golden, 10 to 12 minutes. Let cool 30 minutes in tray on a wire rack.
- Heat half-and-half in a small saucepan over medium-low, whisking often, until steaming, 2 to 3 minutes. Stir together egg yolks, brown sugar, cornstarch, cocoa, and espresso granules (if using) in a medium bowl until well combined. Whisking constantly, gradually add warm half-and-half to egg yolk mixture until well combined.
- Transfer egg mixture to saucepan; cook, whisking constantly, over medium-low until thickened and bubbles break the surface, 2 to 3 minutes. Remove from heat; whisk in chopped semisweet chocolate, butter, and vanilla until smooth.
- Spoon chocolate mixture into prepared crusts in muffin tray (about 2 tablespoons per crust). Cover and refrigerate until set, 1 hour, 30 minutes to 2 hours. Garnish with whipped cream and shaved chocolate just before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert