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Mini Chocolate Cream Pies

(1 Votes)
YIELDS
30
CHILL TIME
1 Hr

Sometimes we just need a little taste of something sweet to satisfy our sweet tooth! That's why you'll love our Mini Chocolate Cream Pies! They're small in size but big on flavor!

What You'll Need:
  • 1 (4 serving size) package instant chocolate pudding
  • 1 cup heavy cream
  • 1 cup milk
  • 1/4 cup chocolate syrup
  • 2 (1.9-ounce each) packages mini fillo shells
  • 2 cups whipped topping, thawed
  • 1/4 cup mini chocolate chips
What To Do:
  1. In a large bowl, whisk chocolate pudding, heavy cream and milk until thickened. Stir in chocolate syrup.
  2. Evenly spoon pudding into pastry shells. Dollop with whipped topping and sprinkle with chocolate chips.
  3. Refrigerate one hour or until ready to serve.
Notes

These are great for entertaining! For more ideas and mini dessert recipes, just click here!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Shouldn't the fillo be baked first?.

Hello! The mini fillo shells come pre-baked, so all you have to do is fill and serve! Enjoy!

Could you use fillo sheets? I have some and don't know why I bought then. Now I need a recipe to use them!

Thank you for your question. We only tested this recipe with the mini fillo shells. If you decide to try the fillo sheets, please let us know how they turn out.

Where do you buy the mini phillo shells? Freezer section? Have never seen them before

Yes, you are correct! You can find this product in the freezer section of your grocery store. They are typically near desserts. If you can not find them, check with the store manager. Thank you for your question and enjoy!

Most of these people haven't tried the recipe either. They just want to smart off at someone and sound quite stupid in the process.

the fillo shells are kind of pricie for me, how would won ton sheets baked in muffin pans work?

why not give it a try. Make a few and see how they come out.

How about refrigerated pie crust sheets? A single sheet thickness shouldn't be too thick. Cut into 2-1/2 inch rounds for mini-muffin pans, 4 inch rounds for regular muffin pans. Cook per package directions before adding filling.

Filo or phyllo dough is tissue thin. It is layered, with oil between the layers, and this is what makes it so light and flaky. Wonton dough has egg in it so it has more durability, but it won't be flaky. Regular pastry will produce a pie crust flakiness, but not nearly the flakiness of filo. The closest non-filo pastry is puff pastry. It starts with flour, salt and water, but has butter rolled into the first rectangle. That rectangle is folded, rolled out again, folded again, rolled out again, then allowed to rest. This process is repeated two more times before the dough is ready to be baked. The butter is incorporated as tiny layers that act similarly to the oil between the filo sheets. Puff pastry is still not the same as filo.

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