Best Chocolate Pot Pies Recipes

Chocolate Raspberry Pot Pies image

Provided by Food Network

Categories dessert

Time 1h21m

Yield 10 to 12 servings

Number Of Ingredients 14

9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
3/8 cup sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
6 egg yolks
4 eggs
1/4 cup sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional

Steps:

Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

Chocolate pot pies image

Provided by Missy Wimpelberg

Time 55m

Number Of Ingredients 6

8 Tbsp unsalted butter, room temperature
4 oz cream cheese, room temperature
1/4 c heavy cream
1 1/2 c all-purpose flour plus 2 tablespoons (and more for dusting)
1/2 tsp course salt
20 small hersey's chocolate bars (not the bite size, but the ones that are normally in a pack of 10 for $1 at walmart)

Steps:

1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 3 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1-2 chocolate bars on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used.
4. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving.