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

Scale

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)

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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.