Description
Mini french silk crescent pies start with a buttery crescent roll base that are filled withvelvety, rich chocolate filling, then topped with whipped cream and mini chocolate chips!
Ingredients
Scale
1 (8 oz) crescent roll sheet
1 cup milk
1 (3.9 oz) box instant chocolate pudding mix
1 cup heavy whipping cream
1/4 cup powdered sugar
4 tbsp mini chocolate chips
Instructions
Preheat your oven to 375 degrees F and grease a 24-cup mini muffin tin with nonstick cooking spray.
Unroll your sheet of crescent dough and cut into 6 rows by 4 rows to create 24 squares. Gently form the squares of dough into each muffin cup, then bake for 8 minutes. Let cool completely.
In a medium mixing bowl, combine instant chocolate pudding mix with milk, whisk to dissolve any lumps, then set aside to thicken.
In the meantime, whip heavy cream and powdered sugar to reach stiff peaks. Fold 3/4 of the whipped cream into the thickened pudding, making sure to reserve the remaining whipped cream for later.
Transfer the pudding mixture into a piping bag or Ziploc bag, cut off the end, then fill each crescent cup with roughly 1 tbsp of filling.
Transfer the remaining whipped cream into a piping bag or Ziploc bag, cut off one end, then pipe a dollop on top of each mini pie.
Sprinkle the tops with mini chocolate chips before enjoying!
- Prep Time: 30 minutes