Bubbas Tiny Chocolate Key Lime Pies Recipes

Steps:

• Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.
• Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.
• Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.
• Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.

Steps:

• Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.
• In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.
• In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.
• Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
• In a medium bowl whip the cream and sugar together until soft peaks form.

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

Steps:

• Preheat oven to 325, Lightly grease a 9-inch deep-dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter (gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three fourths of the original amount will remain. Clarified butter is ready to use)and mix well. Gently press in bottom and up sides of prepared pie plate. In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 mins. or until set. Let stand at room temperature for 30 mins. Refrigerate until ready to serve.