I love chocolate and I also have a thing for tiny things…anything miniature makes me smile. So when a a chocolate pie I was working out kinda flopped I decided to do a spin on it in mini form…thus was born this recipe. It is easy, quick, and delicious! It has a hint of heat, and leaves you wanting more than just one small pie (It left me wanting to eat all 4 small pies…don’t worry, I resisted that urge).
There is something about Mexican chocolate that is magical to me. It is rich, and surprising, and decadent…all the things I love about chocolate but turned up a little bit. These pies were served to some guests this week after dinner, and they loved them! We had tacos and rice, and this was the perfect dessert to round out a Mexican themed meal.
I promise you will want to make this dessert again and again. The flavor profile is just too irresistible! Enjoy!
Ingredients
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 4 tablespoons butter (melted and cooled slightly)
- 1 teaspoon vanilla
- 2 eggs, lightly beaten
- 1/2 cup milk
- powder sugar for dusting
Instructions
- 1. Preheat oven to 375 degrees.
- 2. Whisk together sugar, cocoa, chili powder, and cinnamon. Pour butter into cocoa mixture and beat on high. Add vanilla and eggs. With mixer on highest speed, mix for 2 minutes to lighten the batter.
- 3. Pour batter into greased ramekins (I used 10 oz custard bowls). Place in oven for 35-40 minutes until a crust has formed. Center may still be slightly tender.
- 4. Allow to cool for an hour on a cooling rack. Serve with powdered sugar, ice cream or topped with whipped cream!
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These Mexican Chocolate Mini Pies sound perfect, Rachel! What a lovely ending for your Mexican-themed meal… and what a great little dessert to have around and indulge in without eating an entire regular-sized pie!