Dark Chocolate Habanero Mini Pies with Sea Salt

1 Pie Crust (handmade, you lazy sack of crap)

6oz Dark Chocolate

3/4c Heavy Cream

1tbl Sugar

1 Egg, beaten

1-2 Habanero Peppers, minced

Sea Salt, for garnish

I love spicy chocolate like I love the junk in your mother's trunk. I was going to make strawberry chocolate mini pies but then I remembered I had a bunch of habanero peppers in the fridge that I needed to use. Don't ask. I made a spicy French Brownie a while ago but as we all know the habanero is a much more formidable opponent than measly red pepper chocolate. These will definitely inflict some serious chest burn but all good food does so suck it the fuck up, pansy.

Make the pie crust as directed in the post but add 1tbl sugar since this is a sweet pie. Roll it out, quarter it (i.e. slice it into four parts, genius), and form into your little ramekin things. Place them in the fridge while you prepare the filling.

Chop up the chocolate and place it in a large bowl. Pour the heavy cream into a small saucepan and bring it to a very slight boil over medium-low heat. You are not trying to cook it, just get it hot enough to melt the chocolate. If you ever read a recipe that says to "scald" your milk product, they obviously have their heads up their fucking asses. Scalding is an archaic technique that became obsolete after pasteurization. Sometimes you want to have milk products at room temperature but any and all scalding is completely unnecessary. Pour the hot cream over the chocolate, whisk them together, and mix in the remaining ingredients. Use one habanero if you are a total sissy but use two or more if you are a badass. I used eight peppers because I am just that hardcore.

Evenly pour the chocolate mixture into the pie crusts and bake them at 325 degrees for 40ish minutes until they puff up and solidify. Jiggle them a little to test their consistency. Garnish with sea salt and another habanero. Eat it.