Two bite Chocolate pies

I love bite size treats that do not require utensils.  It makes sneaking these treats easier.  I made these for new year's and a football party.  I don't think there is an occaision that you can't have these chocolatey goodness.  If you are really strapped for time, you can try to make this recipe with chocolate pudding.  I think it would be a little lighter than the actual recipe below. The actual chocolate pies can be made ahead of time by a day or so and then you can top with the cream before you serve it.  Don't use silicone mini-muffin trays - the shell won't harden.
 

Adapted from: Myrecipes.com

Ingredients:

Cooking-oil spray

About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers

3/4 cup sugar, divided

1/2 teaspoon coarse salt

2 large eggs (1 separated)

1/2 cup chopped bittersweet chocolate

1 tablespoon butter

2 tablespoons cornstarch

5 teaspoons Dutch-processed unsweetened cocoa powder, divided

1 cup milk

1/2 cup heavy whipping cream

Directions:

1. Preheat oven to 350°. Spray mini-muffin trays with cooking spray. Use the food processor with the cookies to make fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 TBSP sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 TBSP crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp cocoa. Pour in a few TBSP of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put extra yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.

6. Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 TBSP sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with cocoa or sprinkles.

Makes 24