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Chocolate Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 75 reviews
  • Author: Lisa
  • Prep Time: 2 hours 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours 3 minutes
  • Yield: 14 hand pies (3-inch each) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These decadent Chocolate Hand Pies are a delightful treat featuring a rich cocoa pastry filled with smooth chocolate ganache and an optional hint of creamy peanut butter. Perfectly flaky and beautifully shaped into charming hearts, these hand pies are ideal for sharing at any celebration or as a special dessert. The process involves making a chocolate dough, chilling it, preparing a luscious ganache filling, assembling, baking to golden perfection, and finishing with a rich chocolate drizzle.

Ingredients

Scale

Dough

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
  • 2 Tablespoons (24g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
  • 1/2 cup (120ml) cold milk or heavy cream, plus more as needed
  • Egg wash: 1 egg beaten with 1 Tablespoon (15ml) milk or heavy cream
  • Optional: 2 Tablespoons coarse sugar for topping

Filling

  • One 4 ounce bar (113g) semi-sweet chocolate, coarsely chopped
  • 1/2 cup (120ml) heavy cream
  • Optional: 2 Tablespoons (31g) creamy peanut butter

Topping

  • 2 ounces (57g) semi-sweet chocolate, coarsely chopped
  • 1 teaspoon canola or vegetable oil
  • Optional: 1 Tablespoon (16g) peanut butter

Instructions

  1. Make the Dough: Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20 times until coarse crumbs form. Alternatively, use a large bowl and pastry cutter. Slowly drizzle in the cold milk or cream while pulsing or stirring until the dough is slightly shaggy and soft. If too dry, add an extra tablespoon of milk or cream. Avoid overworking the dough. Divide dough in half, form each into 1-inch thick discs, wrap tightly in plastic wrap, and refrigerate for 2 hours to 5 days.
  2. Roll and Cut Dough: On a floured surface (flour or cocoa powder), roll out each dough disc carefully with a rolling pin. Cut into 3-inch heart shapes using a cookie cutter. Re-roll scraps as needed. Refrigerate the heart shapes on baking sheets while preparing the filling.
  3. Prepare Filling: Place chopped semi-sweet chocolate into a large bowl. Heat heavy cream in a small saucepan over medium heat, stirring occasionally. When cream starts boiling, remove from heat and immediately pour over the chocolate. Stir gently with a wooden spoon until smooth ganache forms. Stir in peanut butter if using. Let cool for 15 minutes to thicken.
  4. Preheat Oven: Preheat oven to 400°F (204°C).
  5. Assemble Hand Pies: Remove dough hearts from refrigerator. Place on two large baking sheets. Brush edges of half the hearts with egg wash. Spoon filling onto these hearts, then cover with remaining hearts, lightly stretching top hearts if needed. Press edges to seal and crimp with a fork. Brush tops with egg wash and sprinkle coarse sugar if desired.
  6. Bake: Bake hand pies for 15-18 minutes until edges are set but tops may remain slightly soft. Remove and let cool for 10 minutes before decorating.
  7. Make Chocolate Drizzle: Melt chopped chocolate and oil (and peanut butter if using) together in the microwave in 20-second increments, stirring after each until smooth. Alternatively, melt in a double boiler. Drizzle melted chocolate over cooled hand pies.
  8. Store: Store leftover hand pies covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • Use very cold butter and cold milk or cream to ensure flaky dough texture.
  • Can substitute milk with heavy cream for richer dough.
  • Peanut butter in filling and drizzle is optional but adds a delicious nutty contrast.
  • Use cocoa powder for dusting surface instead of flour to enhance chocolate flavor.
  • Carefully seal edges to prevent filling leakage during baking.
  • Refrigerate dough discs up to 5 days in advance to save time.
  • Hand pies are best eaten within a few days for optimal freshness.

Nutrition

  • Serving Size: 1 hand pie (approx. 60g)
  • Calories: 220
  • Sugar: 14g
  • Sodium: 110mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://yumyy.com/chocolate-hand-pies-recipe/