Introduction

These Mini Chocolate Cream Pies are a delightful treat featuring a crunchy Oreo crust, rich chocolate ganache filling, and a light whipped cream topping. Perfectly portioned for sharing or indulging solo, they combine creamy and crunchy textures in every bite.

Ingredients

24 regular sized Oreo cookies (cream NOT removed)
6 Tablespoons (84g) salted butter (melted)
8 ounces semi-sweet chocolate (finely chopped)
1 and 1/2 cups (340ml) heavy whipping cream
5 Tablespoons (70g) salted butter (cut into cubes, room temperature)
1 and 1/2 cups (340ml) heavy whipping cream
1/4 cup (54g) confectioners’ sugar (sifted)
Chocolate squares or chocolate shavings (for garnish, optional)

Instructions

Step 1: Line a 12-mold muffin tin with paper liners and set aside.
Step 2: Place the Oreo cookies in a food processor or blender and pulse until they become very fine crumbs.
Step 3: In a large bowl, combine the cookie crumbs with the melted butter, stirring well to combine.
Step 4: Evenly divide the cookie mixture among the cupcake liners, pressing it firmly into the bottom of each mold.
Step 5: Place the muffin tin in the freezer to chill while preparing the chocolate filling.
Step 6: Add the chopped chocolate to a large heatproof bowl and set aside.
Step 7: In a small saucepan over medium heat, bring 1 and 1/2 cups heavy cream to a slow simmer. Remove from heat immediately.
Step 8: Pour the hot cream over the chopped chocolate and let sit for 1 minute.
Step 9: Whisk the chocolate and cream together until smooth and fully combined, about 2 minutes.
Step 10: Add the room temperature butter cubes and whisk vigorously until the butter has melted and the mixture is glossy. Set aside.
Step 11: Using a mixer, beat 1 and 1/2 cups heavy cream with the sifted confectioners’ sugar until medium-soft peaks form to make the whipped cream topping.
Step 12: Transfer the whipped cream into a pastry bag fitted with an open star piping tip for decorating.
Step 13: Remove the muffin tin from the freezer and carefully pour the chocolate ganache into each crust, filling to the top.
Step 14: Refrigerate the filled pies for 2 to 4 hours to set the ganache completely.
Step 15: Once set, pipe swirls of whipped cream on top of each mini pie and garnish with a chocolate square or shavings. Serve immediately.

Tips & Variations

For extra texture, sprinkle crushed Oreos on top of the whipped cream before serving.
You can substitute semi-sweet chocolate with milk or dark chocolate depending on your sweetness preference.
Make sure the butter used in the ganache is at room temperature to achieve a smooth, glossy finish.
If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them using a rolling pin until finely ground.

Storage

Store the mini pies covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will remain delicious. For best texture, consume within the first two days. Reheat is not recommended as the whipped cream topping and ganache are best enjoyed chilled.

How to Serve

The image shows a close-up of a mini chocolate cupcake with three visible layers: a dark brown crumbly base, a smooth middle layer of rich chocolate ganache with subtle ridges, and a top layer of white whipped cream swirled neatly. A small square of dark chocolate rests partly embedded in the whipped cream. The cupcake sits in a white ridged paper liner, peeled back to reveal the layers. Around it, more small squares of dark chocolate and crumbs are scattered on a white marbled surface. A slightly tarnished silver fork lies off to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pies ahead of time?

Yes, you can prepare the crusts and ganache filling in advance and assemble the pies before serving. Keep them refrigerated and add the whipped cream topping just before serving for the freshest taste.

What can I use if I don’t have a pastry bag or piping tip?

You can simply use a spoon to dollop the whipped cream on top of each pie. Alternatively, place the whipped cream in a plastic bag, cut off a small corner, and pipe a similar effect.