Mini Chocolate Pop tarts are two bite pop tarts with a flaky chocolate dough, filled with a chocolate ganache and a shiny chocolate icing and colorful sprinkles!
Although pop tarts aren’t considered breakfast in my book, I know that a lot of us did eat them for breakfast. I grew up enjoying them more as a snack and eating them untoasted. Now that I think about it, did we even own a toaster? I don’t know if I can even recall the first time I had a pop tart, but I do know that I enjoyed them every morning for breakfast in high school.
Now the question is… are you a strawberry fan or a brown sugar pop tart? Yes, I’m the strawberry pop tart fanatic but most of all the smores and hot fudge sundae pop tart lover. And if you haven’t had either put it on your bucket list of things to try.
These Chocolate Pop Tarts have chocolate in every bite, and what better way to enjoy the weekend than to make mini chocolate pop tarts for your family and friends. These mini chocolate pop tarts are so darn good, easy and so cute. My little taste testers couldn’t wait to eat one, the pure enjoyment of someone enjoying your baked goods means you’ve done a good job.
They are made with three simple components the chocolate pie dough, a chocolate ganache and a chocolate icing that it so shiny and beautiful when it hardens. It’s sounds like a lot of steps but it’s so worth it!
So, Here’s Why you should make these Chocolate Pop Tarts
- Triple chocolate pop tarts: If you’re a chocolate fanatic like me these triple chocolate pop tarts are mini but mighty in flavor
- It’s mini! Everything is so much cuter in miniature size.
- Homemade: It’s always better knowing what you’re putting into what you make.
- Customize your own pop tarts: Change the filling, shape and size any way you like it
Looking for more Chocolate Desserts? Take a look at this chocolate mousse recipe, small chocolate cake, and my quick small batch chocolate chip cookies.
Ingredients for Chocolate Pop tarts
(Full list of recipe and measurements are below, these chocolate pop tarts are made with simple ingredients)
Chocolate Dough
- Flour: All Purpose works great in this recipe
- Cocoa Powder: I used a Dutch-process cocoa to achieve the intense chocolate flavor I wanted, you can use a natural one it’ll most likely be less dark and less chocolatey.
- Sugar: Just a tablespoon of sugar sweetens the dough
- Butter: Cold Butter is best for creating buttery crust. Make sure to cube and then freeze your butter while you’re prepping your ingredients
- Water: Use Ice Cold Water
Chocolate Fudge Filling:
- Chocolate Chips: Semisweet was used here but feel free to substitute with dark or milk chocolate
- Heavy Cream: No substitutions
Chocolate Glaze:
- Cocoa powder: Dutch-process cocoa was also used here and remember to use cocoa powder and not hot chocolate mix.
- Heavy Cream: You can substitute this with milk, or water
- Powdered sugar: no substitutions
- Meringue Powder: Optional but helps harden the icing
Decor:
- Sprinkles, chocolate sprinkles, chocolate shavings, mini chocolate chips
Chocolate Pop Tart Instructions:
Prepare the Dough:
(Chocolate dough can be prepared by hand, stand mixer, Eletric mixer or a food processor)
In a large bowl or stand mixer add in the all the dry ingredients (flour, sugar, cocoa powder and salt).
Add the cold cubed butter to the bowl. Mix the until the flour mixture resembles coarse crumbs the size of a pea.
Gradually add the ice-cold water one tablespoon at a time, mixing until the dough begins to come together. You might need a little more water, so add it one tablespoon at a time until the dough forms.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to one hour.
Make the Filling: (Two Methods)
Saucepan:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour the heavy cream over the chocolate chips. Plastic wrap the top and let it set for 5 to 10 minutes. After 10 minutes whisk the melted chocolate mixture until smooth and well combined. Let the filling cool to room temperature and then refrigerate to allow it to thicken.
Microwave:
- In a medium sized bowl combine the chocolate chips and heavy cream and heat in the microwave for 1 and 1/2 minutes. Place a piece of plastic wrap over it and then let it sit for 10 minutes untouched. After 10 minutes remove the plastic wrap and whisk until smooth. Allow the filling to come to room temperature and then cool in fridge to allow it to thicken.
Assemble Pop Tarts
Preheat your oven to 400°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough to about 1/8 inch thick with a rolling pin
Cut the dough into 1.5 x2 inch rectangles using a sharp knife or pizza cutter. You should get around 30 mini rectangles.
Place half of the dough rectangles on the prepared baking sheet.
With a piping bag squeeze a small amount of the chocolate filling onto the center of each rectangle, leaving a small border around the edges.
Seal the edges with an egg wash and then top each with a second piece of dough. Press the edges together with a fork to seal.
Bake:
Bake in the preheated oven for 12-15 minutes, the pop tarts will not look golden brown due to the chocolate dough. But the middle of the pop tarts should look dull and dry.
Allow the pop tarts to cool before transferring to a wire rack.
Make the Glaze:
In a small bowl, whisk together the powdered sugar. cocoa powder, meringue powder (optional), and heavy cream. Beat the icing until it’s nice and thick and then adjust the glaze according to desired consistency. The glaze should be thick but spreadable.
With a piping bag fill it with chocolate glaze and pipe the glaze on top of the pop tarts. If desired, add sprinkles or colored sugar on top of the glaze before it sets.
Storage
Store pop tarts in an airtight container for up to 3 days on the counter.
Prepping ahead:
These homemade chocolate pop tarts are great for making in advance. Completely bake, frost and it all freeze and thaw out as needed. You also have the option to freeze them assembled and bake only as needed.
Chocolate Pop Tarts Tips:
Work with cold dough, cold dough allows there to be pockets of butter in the dough which creates the flaky
Sealing the edges: Make sure to use an egg wash to seal the edges or your chocolate filling will leak out. I recommend using a small fork if you have one.
Don’t overfill the filling Work with cold dough, cold dough allows there to be pockets of butter in the dough which creates the flaky
Do they really taste like Pop tarts?
Honestly speaking here though these homemade pop tarts don’t taste like the store-bought pop tarts. I apologize these homemade pop-tarts are way too decadent, chocolatey, buttery and flakey compared to the grocery store ones and that’s the truth. It’s like mini little hand pies that you can just pop into your mouth and enjoy anytime of the day.
Frequently asked questions:
Can I toast these chocolate pop tarts?
I would recommend just microwaving them for 5 to 10 seconds. Toasting will make the icing melt off and burn.
Mini Chocolate Pop Tart Recipe
Ingredients
Chocolate Dough
- 1 1/4 cup All Purpose Flour
- 2 tbsp Dutch Cocoa Powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1/2 cup Butter cubed, cold
- 3-4 tbsp Water Ice Cold
Chocolate Fudge Filling
- 1/2 cup Chocolate Chips
- 1/4 Heavy Cream
Chocolate Icing
- 1 tbsp Dutch Cocoa Powder
- 1/2 cup Powdered Sugar
- 1 tbsp Meringue Powder
- 2-4 tbsp Heavy Cream
Egg Wash
- 1 Large Egg
- 1 tbsp Water
Decorations
- Sprinkles, Chocolate shavings , Mini Chocolate Chips
Instructions
Prepare the Dough:
- In a large bowl or stand mixer add in the all the dry ingredients
- Add the cold cubed butter to the bowl. Mix the until the flour mixture resembles coarse crumbs the size of a pea.
- Gradually add the ice-cold water one tablespoon at a time, mixing until the dough begins to come together. You might need a little more water, so add it one tablespoon at a time until the dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to one hour.
Chocolate Fudge Filling:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour the heavy cream over the chocolate chips. Plastic wrap the top and let it set for 5 to 10 minutes.
- After 10 minutes whisk the melted chocolate mixture until smooth and well combined. Let the filling cool to room temperature and then refrigerate to allow it to thicken.
Roll Out the Dough:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the dough to about 1/8 inch thick with a rolling pin
- Cut the dough into 1.5 x2 inch rectangles using a sharp knife or pizza cutter. You should get around 30 mini rectangles.
Assemble the Pop Tarts:
- Place half of the dough rectangles on the prepared baking sheet.
- With a piping bag squeeze a small amount of the chocolate filling onto the center of each rectangle, leaving a small border around the edges.
- Seal the edges with an egg wash and then top each with a second piece of dough. Press the edges together with a fork to seal.
Bake:
- Bake in the preheated oven for 10-12 minutes, the pop tarts will not look golden brown due to the chocolate dough.
- Allow the pop tarts to cool before transferring to a wire rack.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar. cocoa powder, meringue powder (optional), and heavy cream. Beat the icing until it’s nice and thick and then adjust the glaze according to desired consistency. The glaze should be thick but spreadable.
Assembly:
- With a piping bag fill it with chocolate glaze and pipe the glaze on top of the pop tarts.
- Add sprinkles immediately if desired before the icing hardens.
Notes
Storage
Store pop tarts in an airtight container for up to 3 days on the counter.Prepping ahead:
These homemade chocolate pop tarts are great for making in advance. Completely bake and ice and it all freeze and thaw out as needed. You also have the option to freeze them assembled and bake only as needed.
