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Make It Mini: Peppermint Cream Pies with Candy Cane Bows

Part 28 of Make It Mini with @Bon__Abbetit: Peppermint Cream Pies with Candy Cane Bows, made with pieces from our Holly Collection. 🎄 Individually portioned for a festive dessert, these little no-bake pies have a mint chocolate cookie crust, a rich chocolate filling, and a light peppermint topping complete with candy cane bows (inspired by Maria Gomez/ @beautyanddasweetz' trending idea!). Shop the Holly Collection: https://bit.ly/3YBxGsx Ingredients (for 2 cakes/ 2 Mini Cocottes): The cookie crust: 18 mint chocolate sandwich cookies, such as Oreos (can also plain flavor if preferred) 4 Tbsp butter Melted butter or cooking spray, to help the crust not stick The filling: ⅓ cup chocolate chips 3 Tbsp heavy whipping cream (for the melted chocolate) ½ cup heaving whipping cream 4 oz cream cheese, softened ⅛ cup unsweetened cocoa powder, sifted ⅓ cup powdered sugar, to taste ¼ Tbsp vanilla extract The peppermint whipped cream: ½ cup heavy cream 1 tsp cocoa powder ¼ tsp peppermint extract ¼ cup powdered sugar Crushed candy canes (optional) The candy cane bows: 3 mini candy canes per pie Additional toppings: More cocoa powder Crushed candy canes Instructions: 1. The cookie crust: Start by making your Oreo crust by spraying each cocotte with cooking spray. Melt butter and blend Oreos in a food processor until they are a fine crumb (no need to remove the filling). Combine the Oreo crumbs and melted butter in a bowl. Mix until the consistency is like wet sand. Add to each Mini Cocotte and use your fingers to press into the sides to form the crust - you can use a measuring teaspoon to help make the layers even. Transfer to the fridge while you make everything else. 2. The filling: Add a few inches of water to a pot and heat it until simmering. Add chocolate chips and heavy cream to a heatproof bowl and place over top the saucepan. Stir constantly until the chocolate melts and is smooth. Remove from heat and set aside. 3. The filling (continued): Combine the rest of the filling ingredients in a bowl and using a stand or hand mixer, beat until creamy. Add chocolate and beat again until combined. Transfer to the fridge while you make the whipped cream. 4. The whipped cream: Add heavy cream, cocoa powder, extract and powdered sugar to a bowl and using a stand or hand mixer, beat until stiff peaks form. Once it holds its shape, fold in the crushed candy canes if adding. 5. The candy cane bows: This recipe is courtesy of Maria Gomez (@beautyanddasweetz), but after giving these a try, here is what worked best for us: Use small candy canes for each of the two bows, and break off the top third to make the tie in the middle. Preheat oven to 200F, and place all the pieces on a baking sheet. Bake for 4-5 minutes (depending on your oven’s heat). You’ll know they are ready when they are pliable to work with, but not melting. Working quickly, place them into the bow shape, pressing the middle piece in to help adhere everything together. Bake for another 2-3 minutes and remove to bend down the lower parts of the candy canes to shape the bow ends. Make sure everything is adhered and let cool. 6. Assembly: Add a few scoops of filling to each of the Oreo crust cocottes. Next, add the whipped cream topping in a smooth later. Garnish with candy cane shavings, cocoa powder and of course, your candy cane bow. Enjoy!