Mini Chocolate Fudge Pies Recipe

Prepare pan

Preheat oven to 350°F (175°C). Place a 12-cup mini muffin tin or 12 (3-inch) tartlet pans on your work surface. If using a muffin tin, lightly grease each cup or use nonstick spray.

Combine crumbs and dry ingredients: In a medium bowl, mix graham cracker crumbs, granulated sugar, cocoa powder and salt until evenly combined.

Add butter and form crust: Pour melted butter into crumb mixture and stir until all crumbs are moistened and mixture holds together when pressed. Let sit 1 minute to allow butter to absorb.

Press crust into tins: Divide crumb mixture evenly among 12 cups (about 2 tablespoons per cup). Press firmly and evenly into the bottom and slightly up the sides to form a compact base (use the back of a spoon or a small measuring cup).

Bake and cool: Bake crusts 6–8 minutes until set and slightly fragrant. Remove from oven and let cool in pan 10 minutes, then transfer to a wire rack to cool completely while preparing filling.

Chop chocolate: If not using chips, finely chop the semisweet chocolate and place in a heatproof bowl.

Heat cream and butter: In a small saucepan over medium-low heat, warm the heavy cream, unsalted butter and sweetened condensed milk just until it begins to steam and small bubbles appear at the edge (do not boil). Remove from heat immediately.

Combine chocolate and hot liquid: Pour the hot cream-condensed milk mixture over the chopped chocolate. Let sit undisturbed for 1 minute to begin melting the chocolate.

Stir to smooth: Using a spatula, stir the mixture gently from the center outward until smooth, glossy and homogeneous. If needed, microwave the bowl 10–15 seconds at 20% power and stir again to fully melt any remaining bits.

Finish filling: Stir in vanilla extract and 1/4 teaspoon salt. Taste and adjust salt if desired — a pinch more intensifies the chocolate flavor.

Fill crusts: Spoon or pipe the warm fudge filling into the cooled crusts, filling each cup nearly to the top but leaving a slight rim (about 1/8 inch). You should distribute filling evenly among 12 pies.

Chill to set: Transfer the filled tin to the refrigerator and chill at least 1 hour, or until the filling is firm to the touch. For faster setting, place in freezer 20–30 minutes but watch so filling does not freeze solid.

Release pies: Once set, gently run a small offset spatula or thin knife around each pie to loosen and lift them from the tin. Transfer to a serving platter.

Add toppings: If using, dollop or pipe about 1 teaspoon of whipped cream onto each pie, sprinkle with a few chocolate shavings or a dusting of cocoa powder, and finish with a light pinch (about 1/8 teaspoon) of flaky sea salt on a few pies for contrast.

Serve: Let stand 5–10 minutes at room temperature before serving so filling is slightly softer, or serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.