Chocolate Hand Pies

These Choco Hand Pies mix flaky chocolate dough with smooth ganache inside, making delightful little pockets of chocolate heaven. Every heart-shaped treat gives you three kinds of chocolate in one bite - a soft cocoa-flavored shell, velvety chocolate ganache inside, and chocolate drizzled on the outside. Think of them as fancy, homemade versions of those chocolate snacks you loved as a kid. I whipped these up for friends last weekend, and nothing beats seeing everyone crack into those warm, chocolate-filled treats. My top trick? Making sure everything stays nice and cold throughout.

Key Ingredients and Smart Buying Tips

• Butter: Needs to be super cold and cut into small cubes. I stick mine in the freezer for 15 minutes first
• Cocoa Powder: Both Dutch-process and regular work fine. Dutch gives a darker look
• Real Chocolate: Go for good quality bars instead of chips for the smoothest filling
• Chilled Milk or Cream: The colder it is, the flakier your crust will turn out
• Peanut Butter (if you want): Makes the ganache even more amazing

After years of making pastries, I've learned that watching your temperatures makes all the difference with these tasty little pies.

Step-by-Step Cooking Guide

1. Making Your Crust

Everything must be ice-cold for flaky results. Mix your dry stuff with cold butter until it looks like rough crumbs. Slowly add cold milk until it barely sticks together. Don't mix too much – you want to see butter bits. Split the dough, wrap it up, and chill for at least 2 hours.

2. Flattening and Cutting

Roll out your cold dough on a lightly floured counter (or use cocoa powder instead of flour). Cut heart shapes with a 3-inch cutter. Keep them in the fridge between steps so they stay cold.

3. Whipping Up Ganache

Warm your cream until tiny bubbles form at the edges, then pour it over chopped chocolate. Let it sit for a minute without touching it, then stir slowly. Add peanut butter now if you're using it. Wait for it to cool and thicken but still be spreadable.

4. Putting Them Together

Brush beaten egg around the edges of half your hearts. Drop a spoonful of ganache in the middle, but don't go overboard. Top with another heart and press edges together with a fork.

5. Finishing Touches and Baking

Brush the tops with egg wash and sprinkle with sugar if you want. Bake at 400°F for 15-18 minutes, but watch them closely. They should just barely set around the edges.

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Managing Your Temperatures

Getting that perfect flaky crust means keeping everything cold during prep. If your kitchen's hot, work with small batches and keep the rest in the fridge.

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Planning Ahead

You can make the dough up to 5 days early. The complete unbaked pies can even be frozen for up to 3 months.

Keeping Them Fresh

Store your finished hand pies at room temp for 2 days or in the fridge for about a week. A quick warm-up before eating brings back that gooey center.

Changing Their Look

Hearts are classic, but you can cut these pies into any shape you want. Try circles for a simple look, stars for holiday parties, or leaves for fall get-togethers. Jazz up the chocolate drizzle with colored sprinkles, shiny edible glitter, or even gold dust for fancy events. For a cool swirled pattern, mix white chocolate into the dark drizzle before it hardens.

Tasty Twists

The all-chocolate combo is awesome, but you can get creative too. Try adding a bit of cinnamon or coffee powder to the crust for extra flavor. Mix orange zest, mint, or even a splash of bourbon into the ganache for grown-up taste. Some folks love putting a tiny bit of sea salt on top right before baking to make the chocolate taste even better.

Wrapping Them Up

These hand pies make wonderful gifts when packed nicely. Put them in small boxes with parchment paper, or wrap each one in clear wrap with a ribbon. For special times, stack them on a pretty stand, turning each one differently for a cool look. Add a note telling people how to warm them up so they get that perfect melty center.

Pro Chef Tricks

• Use a flat scraper to move your cut hearts without messing them up
• Cool the shaped pies before baking for extra flakiness
• If your ganache gets too thick, warm it gently in a bowl over hot water

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Closing Thoughts

These chocolate hand pies aren't just another sweet treat - they're little bundles of happiness combining homey pastry with fancy chocolate filling. Whether you make them for Valentine's Day or just because you want something nice, they'll make anyone who gets one smile. The mix of that flaky chocolate crust with rich filling inside creates something really special that's worth the extra work of keeping everything nice and cold.

Frequently Asked Questions

→ Can I prep these pies early?

Absolutely! The dough keeps in the fridge for up to 5 days, or freeze it for 3 months. Ready pies can stay chilled for 2 days before baking.

→ Why avoid chocolate chips for the ganache?

Chocolate bars (not chips) melt smoother and taste better. Brands like Baker's or Ghirardelli work great.

→ Is peanut butter an option here?

Yes! Add a dollop of peanut butter to the ganache or drizzle it on top for a unique twist.

→ How should these be stored?

Keep them at room temp for 2 days, in the fridge for 1 week, or freeze for up to 3 months.

→ Why do cold ingredients matter?

Using super cold butter and milk creates the flakiest crust, so don't skip this step!