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Chocolate Cream Pies in a Jar

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"While it can be hard to please everyone when it's time for dessert, we're betting these individual-size chocolate cream pies served in mini Mason jars will get you pretty close. We make a rich chocolate custard with lots of semisweet (and a little bit of unsweetened) chocolate for deep, but not bitter, chocolate flavor. We then layer our chocolate cream over crumbled Oreos (for more chocolate flavor and an irresistible crunchy-creamy texture) and top it with whipped cream for mini desserts that taste as good—and chocolaty—as they look. We'd call that having your pie and eating it too. You will need twelve 4-ounce wide-mouthed Mason jars for this recipe."

List of Ingredients

â—¦ 2 ½ cups half-and-half
â—¦ 6 tablespoons plus 1 teaspoon sugar, divided
â—¦ â…› teaspoon table salt, divided
â—¦ 6 large egg yolks
â—¦ 2 tablespoons cornstarch
â—¦ 6 tablespoons unsalted butter, cut into 6 pieces
â—¦ 6 ounces semisweet chocolate, chopped fine
â—¦ 1 ounce unsweetened chocolate, chopped fine
â—¦ 2 teaspoons vanilla extract, divided
â—¦ 1 cup heavy cream, chilled
â—¦ 10 Oreo cookies, broken into coarse crumbs (1 cup), divided


Recipe

Bring half-and-half, 3 tablespoons sugar, and pinch salt to simmer in medium saucepan over medium heat, stirring occasionally. Whisk egg yolks, cornstarch, and 2 tablespoons plus 1 teaspoon sugar together in medium bowl until smooth. Slowly whisk 1 cup of half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining half-and-half mixture in saucepan.

Cook half-and-half mixture over medium heat, whisking constantly, until mixture is thickened and registers 180 degrees, about 30 seconds. Off heat, whisk in butter, semisweet chocolate, unsweetened chocolate, and 1 teaspoon vanilla until smooth. Strain mixture through fine-mesh strainer into clean bowl. Spray piece of parchment paper with vegetable oil spray and press directly against surface of filling. Refrigerate until chilled, at least 1 hour.

To make whipped cream, whip cream, remaining 1 tablespoon sugar, remaining 1 teaspoon vanilla, and remaining pinch salt in stand mixer on medium speed for 1 to 3 minutes, until soft peaks form. When ready to serve, divide ¾ cup cookie crumbs evenly among twelve 4-ounce wide-mouthed glass jars, then divide chocolate filling evenly among jars. Top with whipped cream and remaining ¼ cup cookie crumbs. Serve.

Serves 12