Chocolate Ganache Pie Pops
Prep time
Cook time
Total time
Serves: 20
  • 200 g flour
  • 100 g cold butter (remove from fridge 20 min before)
  • 50 ml cold water
  • 1 teaspoon sugar
  • pinch of salt
  • 150g dark chocolate (60% or 72%)
  • 75 ml whipping cream
  • 25 g / ¼ stick soft butter
  • 1 egg yolk
  • 2 tablespoons milk
  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!
Recipe by Sugary & Buttery at