Chocolate Ganache Pie Pops

After making these amazing Popcorn Pie Pops with Salty Caramel (my pie pop debut) a few weeks ago, I just had to do it again: Chocolate pie pops. With some left over, frozen pie crust (yes, you can freeze it for a few weeks! Just roll it out before you put it in the freezer) I went for a chocolate classic: dark chocolate ganache, one of my favorites. The first time I ever made it was when I made my Heavenly Mini Chocolate Cake. It is easy and delicious so give it a try!

I would suggest preparing the ganache the day before, or at least a few hours before, to give it some time to cool down and harden. Ideally, it needs to refrigerate for at least 12 hours. You might even make it a few days in advance since it keeps very well.

Chocolate Ganache Pie Pops

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Author: Melina Thompson

Serves: 20

INGREDIENTS

• FOR THE PIE CRUST:
• 200 g flour
• 100 g cold butter (remove from fridge 20 min before)
• 50 ml cold water
• 1 teaspoon sugar
• pinch of salt
• FOR THE FILLING:
• 150g dark chocolate (60% or 72%)
• 75 ml whipping cream
• 25 g / ¼ stick soft butter
• FOR THE EGG WASH:
• 1 egg yolk
• 2 tablespoons milk

INSTRUCTIONS

1. Chop the chocolate and melt it together with the whipping cream and butter over a double boiler. Keep stirring and once it is all melted together to a glossy chocolate cream, take it off the stove and let it cool in the fridge.
2. For the pie crust, cut your cold butter into cubes.
3. Mix the flour, sugar and salt in a large bowl and carefully mix in the butter cubes with a folk or a pastry blender. Add the cold water and keep blending.
4. Then use your hands and carefully blend the dough with your hands, but not more than 2 minutes. The dough should be kinda dry and flaky.
5. Form a ball and refrigerate for 30 min.
6. Preheat your oven to 350°F / 180°C. and whisk together the egg yolk and milk to make some egg wash.
7. Remove the dough from your fridge and roll it out with a rolling pin. With a 3 inch round cookie cutter, cut as many pieces as possible.
8. Press the remaining dough together, refrigerate for 10 mins and repeat. Place your ovenproof (!) cake pop sticks on the little pies, top it with your filling, brush some egg wash on the edges and cover with a second layer of dough.
9. Using a folk, or a thoothpick, slightly press together the edges of your pie pops to seal them. Brush the top of the pops with egg wash.
10. Bake for about 20 minutes until light golden brown, remove them from the oven and let them cool. And for an extra load of chocolate, warm up the left over ganache in the microwave and dip the pops into the chocolate!

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