What’s a girl to do when it’s Friday night, she’s had a hectic week at work and her man won’t tear his eyes away from the TV screen for two seconds? Make these Super Easy Mini Chocolate Pies and scoff as many as you can before he notices ‘PIE!’

I’m quite lucky in that My Official Treat Taster isn’t too bothered about soccer/football, except when something big is going on. Right now Euro 2012 is taking place which means I get dragged to a lot of bars full of rowdy men yelling at TVs. I’ve tried several times to get into the swing of the matches, but I always end up curled up in a corner with my Kindle.

I’ve decided that a much better use of my time is to stay home and make tiny bite-sized portions of chocolate-cream heaven. It dawned on me earlier this month that I’m 21 and my favorite way to spend my Friday nights is in the kitchen, baking. When did I turn into a 1950’s housewife? At least I’m a badass 1950’s housewife – whenever I bake alone, it always seems to involve strawberry coconut mojitos.

Super Easy Mini Chocolate Pies

Ingredients

Pastry

1 cup flour

4 tablespoons sugar

3 ½ tablespoons butter

3 ½ tablespoons lard

water

Filling

½ cup chocolate chips

¼ cup butter

½ cup whipping cream

Recipe

1. Stir together the flour and sugar. Rub in the butter and lard with your fingertips until the mixture resembles coarse breadcrumbs.

2. Add small amounts of cold water – you should need between 2 and 3 tablespoons in total – and knead until the mixture forms a stiff dough. Place in the fridge for around 30 minutes to chill.

3. Preheat the oven to 360°F/180°C and remove the dough from the fridge. Roll out onto a lightly floured surface until it’s about ¼”/1/2cm thick. Using a round cutter or glass, cut out 12 circles slightly larger than the dips in your shallow muffin tin.

4. Place the dough circles in a greased muffin tin and prick evenly with a fork. Bake for around 10-15 minutes or until the pastry is lightly golden.

5. Remove from the oven and leave to cool.

6. Melt the butter and chocolate together in the microwave or in a double boiler and divide evenly amongst the pie crusts.

7. Whip the cream until it holds stiff peaks and pipe it on top of each pie. Place in the fridge for at least 30 minutes for the chocolate filling to set. Grate some chocolate on top of the cream for extra decoration.

Devour as many as you can before half time.

Here are the link parties I take part in.

Come and join the fun!