If you adore luscious chocolate desserts that feel both comforting and special, this Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe is about to become your new favorite treat. These hand pies combine a tender, cocoa-kissed crust with a decadent, silky ganache center, making each bite a perfect harmony of texture and flavor. Whether you’re baking for a crowd or craving an indulgent snack, these delightful pockets of chocolatey goodness are sure to warm your heart and satisfy your sweetest cravings.
Ingredients You’ll Need
The magic of this recipe truly lies in its simple, high-quality ingredients that come together to create a show-stopping dessert. Each component plays a role in building the texture, richness, and that classic chocolate flavor you crave in a hand pie.
- All-purpose flour (2 and 1/4 cups / 281g): The backbone of your pie dough, providing structure and tenderness when combined with butter.
- Unsweetened cocoa powder (1/4 cup / 21g): Adds a deep chocolate flavor and gives the dough a beautiful dark hue.
- Granulated sugar (2 tablespoons / 24g): Balances the cocoa’s richness with just the right hint of sweetness.
- Salt (1 teaspoon): Enhances all the flavors, making every bite pop.
- Unsalted butter (1 cup / 226g), very cold and cubed: The secret to flaky layers and rich mouthfeel.
- Cold milk or heavy cream (1/2 cup / 120ml): Brings moisture to the dough and keeps it tender.
- Egg wash (1 egg beaten with 1 tablespoon milk or cream): Gives the pies a glossy, golden finish.
- Coarse sugar (optional, 2 tablespoons): For a sparkling, crunchy topping that adds texture and charm.
- Semi-sweet chocolate bar (4 ounces / 113g), coarsely chopped: The star ingredient for the luscious ganache filling.
- Heavy cream (1/2 cup / 120ml), additional: Combined with chocolate to create the silky ganache.
- Peanut butter (optional, 2 tablespoons for filling; 1 tablespoon for drizzle): Offers a subtle nutty layer that perfectly complements the chocolate.
- Semi-sweet chocolate (2 ounces / 57g), coarsely chopped for drizzle: For that finishing touch of rich chocolate to adorn your pies.
- Canola or vegetable oil (1 teaspoon): Helps achieve a smooth, shiny chocolate drizzle.
How to Make Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe
Step 1: Prepare the Cocoa Pie Dough
Start by combining your dry ingredients — flour, cocoa powder, sugar, and salt — with the cold, cubed butter in a food processor or a large bowl using a pastry cutter. Pulse or cut until you get coarse crumbs. Add the chilled milk or cream slowly while mixing until the dough just comes together. It should be a bit shaggy but soft enough to form into discs. Be gentle to keep that buttery goodness cold and intact for a flaky texture. Wrap and chill the dough for at least 2 hours, or up to five days if you want to prep ahead.
Step 2: Roll and Cut the Dough
Once the dough is chilled and firm, gently roll it out on a floured surface — consider using cocoa powder for dusting to keep the chocolate vibe going. Cut out heart shapes with a 3-inch cookie cutter to give your hand pies a charming look. Don’t toss the scraps; just gather, roll, and cut again. Arrange your dough shapes on baking sheets and pop them back in the fridge to stay chilled as you prepare the filling.
Step 3: Whip Up the Rich Chocolate Ganache Filling
Time to create the star filling! Pour your chopped semi-sweet chocolate into a bowl. Heat the heavy cream on the stovetop until it just starts to boil, then pour it over the chocolate. Stir gently with a wooden spoon until silky smooth and glossy. If you’re feeling adventurous, swirl in some creamy peanut butter to add a velvety, nutty twist. Let this ganache cool and thicken slightly for about 15 minutes — it will become the perfect filling consistency.
Step 4: Assemble the Hand Pies
Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Brush the edges of half your heart-shaped dough pieces with egg wash, then spoon a generous dollop of ganache onto each. Top with the remaining hearts, gently stretching them if needed to cover the filling completely. Press the edges together to seal them, then crimp with a fork for a lovely, secure finish. Give each pie a final brush of egg wash, and sprinkle with coarse sugar if you want a touch of sparkle.
Step 5: Bake to Perfection
Bake your hand pies on baking sheets for 15 to 18 minutes. The edges should be set but the tops may still be soft—that’s exactly right. Let them cool for at least 10 minutes before adding the finishing touch.
Step 6: Add the Chocolate Drizzle
Melt chopped chocolate with oil (and any remaining peanut butter if you like) in short bursts in the microwave or over a double boiler until smooth. Drizzle this luscious chocolate over the pies to make them not only taste incredible but look irresistible. Now your Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe is truly ready to be devoured!
How to Serve Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe
Garnishes
To elevate your hand pies from delicious to downright dazzling, consider garnishing with fresh berries like raspberries or strawberries for a hint of tartness. A dusting of powdered sugar or a sprinkle of sea salt flakes can also add contrast and surprise to each bite. For extra flair, toss on some chopped nuts for crunch or a swirl of whipped cream for that ultra-luxe touch.
Side Dishes
These chocolate hand pies are divine on their own, but serving them alongside a scoop of vanilla bean ice cream or a dollop of mascarpone cheese can take the dessert experience up several notches. For a lighter balance, a fresh fruit salad or a cup of robust coffee complements the rich ganache beautifully and refreshes your palate between bites.
Creative Ways to Present
Make your dessert table smile with creativity. Arrange your hand pies on a rustic wooden board or a pretty platter lined with parchment paper. Tie individual pies with a colored ribbon for easy gifting, or stack them like little chocolate sandwiches next to shot glasses of espresso for a mini dessert party. The key is to have fun and make them look as delightful as they taste!
Make Ahead and Storage
Storing Leftovers
Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe leftovers can be stored at room temperature in an airtight container for up to two days without losing their tender, flaky texture. If you want to keep them fresh for a bit longer, refrigeration for up to one week is a great option — just be aware it may slightly firm the crust.
Freezing
If you want to prepare these pies well in advance or save extras for a special occasion, freezing is your friend. Freeze assembled but unbaked pies on a baking sheet until solid, then transfer them to a freezer-safe container or bag for up to one month. When ready to bake, simply thaw in the refrigerator overnight and bake as directed.
Reheating
To enjoy your hand pies freshly warmed, reheat them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 5 to 8 minutes. This restores their crisp crust while gently warming the luscious ganache inside, bringing back that just-baked magic with every bite.
FAQs
Can I use a different shape besides hearts for these pies?
Absolutely! While heart shapes add a sweet, charming touch, you can use any cookie cutter shape you love—circles, squares, or even stars—to make your Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe uniquely yours.
Is it possible to make these pies dairy-free?
You can swap out the butter for a dairy-free alternative and use coconut milk or almond milk for the liquid and ganache cream. Just be mindful that the texture and flavor may vary slightly, but they’ll still be delicious!
How do I know when my hand pies are perfectly baked?
Look for pie edges that are set and firm but don’t worry if the tops still appear a little soft—they’ll firm up as they cool. Avoid overbaking to keep the filling luxuriously gooey.
Can I prepare the ganache filling in advance?
Yes! In fact, making the ganache ahead of time and letting it cool in the fridge will help it thicken and make assembly easier. Just bring it to room temperature before spooning onto the dough.
What is the best way to achieve a glossy finish on the pies?
Brushing your hand pies with an egg wash before baking is key to that beautiful golden-brown shine. Adding coarse sugar on top before baking adds a lovely sparkle as well.
Final Thoughts
There’s something undeniably joyful about making and sharing these Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe. They bring together the perfect balance of flaky, tender crust and an irresistibly rich center that’s guaranteed to put smiles on faces. Whether it’s a special occasion or a quiet moment of self-indulgence, I highly encourage you to try this recipe and discover the simple magic of homemade chocolate hand pies.
Print
Chocolate Hand Pies with Rich Chocolate Ganache Filling Recipe
- Prep Time: 20 minutes active plus 2 hours chilling
- Cook Time: 15-18 minutes
- Total Time: 2 hours 40 minutes
- Yield: 14 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Hand Pies are a delightful treat featuring a rich cocoa-infused pastry filled with creamy chocolate ganache. Perfectly handheld and charmingly shaped like hearts, they combine a flaky, buttery crust with a luscious, smooth chocolate filling. Enhanced with optional peanut butter for added richness and drizzled with a glossy chocolate topping, these hand pies make an elegant yet simple dessert for any occasion.
Ingredients
Dough
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
- 2 Tablespoons (24g) granulated sugar
- 1 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
- 1/2 cup (120ml) cold milk or heavy cream, plus more as needed
Egg Wash and Topping
- 1 egg beaten with 1 Tablespoon (15ml) milk or heavy cream
- 2 Tablespoons coarse sugar for topping (optional)
Chocolate Ganache Filling
- One 4-ounce bar (113g) semi-sweet chocolate, coarsely chopped
- 1/2 cup (120ml) heavy cream
- 2 Tablespoons (31g) creamy peanut butter (optional)
Chocolate Drizzle
- 2 ounces (57g) semi-sweet chocolate, coarsely chopped
- 1 teaspoon canola or vegetable oil
- 1 Tablespoon (16g) peanut butter (optional)
Instructions
- Prepare the dough: Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20 times until coarse crumbs form. Alternatively, use a large bowl and pastry cutter to combine. Slowly drizzle in the cold milk or cream while pulsing or stirring until the dough looks slightly shaggy and a little soft. Add more liquid if too dry, but avoid overworking. Divide the dough in half, shape into 1-inch thick discs, wrap tightly in plastic wrap, and refrigerate for 2 hours up to 5 days.
- Roll and cut the dough: On a floured surface (flour or cocoa powder), carefully roll out each dough disc. Use a 3-inch heart-shaped cookie cutter to cut the dough into hearts. Re-roll scraps as needed. Refrigerate the cut hearts on baking sheets while preparing the filling.
- Make the filling: Place the chopped semi-sweet chocolate in a large bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to boil, then immediately remove from heat. Pour the hot cream over the chocolate and stir gently with a wooden spoon until smooth. Stir in peanut butter if using. Allow ganache to cool and thicken for 15 minutes.
- Preheat the oven: Set the oven temperature to 400°F (204°C).
- Assemble the hand pies: Remove the dough hearts from the refrigerator. Arrange half on baking sheets. Brush the edges of these hearts with egg wash, spoon a portion of the ganache filling onto each, then top with the remaining hearts. Lightly stretch the top hearts if needed to properly cover the filling. Press edges together and crimp with a fork to seal completely. Brush the tops with egg wash and sprinkle with coarse sugar if desired.
- Bake: Bake the hand pies for 15-18 minutes until the edges are set but tops may still appear soft. Let cool for 10 minutes before the next step.
- Prepare the chocolate drizzle: Melt the chopped chocolate, oil, and peanut butter (if using) together in 20-second increments in the microwave, stirring until smooth, or use a double boiler.
- Drizzle and serve: Drizzle the melted chocolate over the cooled hand pies. Serve immediately or store as desired.
- Storage: Cover and store leftover hand pies at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- You can substitute heavy cream with whole milk in the dough though cream yields a richer crust.
- Be careful not to overwork the dough to keep the texture flaky.
- Chilling the dough discs helps prevent spreading while baking.
- Use a heart-shaped cutter or any preferred shape for the pies.
- Peanut butter is optional and adds a delicious nutty flavor to the filling and drizzle.
- Allow the ganache filling to cool sufficiently so it thickens and does not leak while assembling.
- For a glossy finish, brush the tops with egg wash before baking.
- If you want a dairy-free version, choose plant-based cream and butter substitutes and vegan chocolate.
