1 pre-made pie crust 4 oz (115g) dark chocolate, chopped 4 tbsp (60ml) heavy cream 2 tbsp unsalted butter 1 large egg 2 tbsp granulated sugar ½ tsp vanilla extract
Preheat oven to 190°C. Roll out pie crust and cut to small circles. Press each circle into muffin tin cavities to make shell. Prick bottoms with fork and bake for 10 minutes.
Melt chocolate and butter together and add heavy cream, sugar, vanilla, and beaten eggs.
Fill pie shell with chocolate mixture and bake for 10 minutes.
Rest pies for few minutes then garnish and serve.