Valentine's Day Chocolate Heart Hand Pies (Print Version)
# Ingredients:
→ Chocolate Pastry Dough
01 -
2 1/4 cups all-purpose flour (281g), spooned & leveled
02 -
1/4 cup unsweetened cocoa powder (21g)
03 -
2 tablespoons granulated sugar (24g)
04 -
1 teaspoon salt
05 -
1 cup very cold unsalted butter (226g), cubed
06 -
1/2 cup cold milk or heavy cream (120ml)
→ Chocolate Filling
07 -
4 ounces semi-sweet chocolate (113g), chopped
08 -
1/2 cup heavy cream (120ml)
09 -
2 tablespoons creamy peanut butter (31g, optional)
→ Topping
10 -
2 ounces semi-sweet chocolate (57g), chopped
11 -
1 teaspoon canola or vegetable oil
12 -
1 tablespoon peanut butter (16g, optional)
→ Assembly
13 -
1 egg beaten with 1 tablespoon milk (for egg wash)
14 -
2 tablespoons coarse sugar (optional)
# Instructions:
01 -
Process flour, cocoa, sugar, salt, and cold butter in food processor until crumbly. Gradually add cold milk until dough forms. Divide, wrap, and chill for 2 hours.
02 -
Roll dough on floured surface and cut into 3-inch hearts. Refrigerate hearts while preparing filling.
03 -
Pour hot cream over chopped chocolate, stir until smooth. Add peanut butter if using. Let cool 15 minutes to thicken.
04 -
Brush heart edges with egg wash, add filling, top with second heart and seal edges with fork. Brush tops with egg wash and sprinkle with sugar if desired.
05 -
Bake at 400°F for 15-18 minutes until edges are set. Cool 10 minutes.
06 -
Melt chocolate with oil for drizzle. Add peanut butter if using. Drizzle over cooled pies.
# Notes:
01 -
Use very cold ingredients for flakiest pastry
02 -
Pure chocolate bars work better than chocolate chips
03 -
Most components can be made ahead