Your favorite double pie crust recipe or store bought crust
8 tablespoons (1 stick) butter, at room temperature
2/3 cup sugar
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 eggs (I put eggs into a bowl of 140º water for 3 1/2 minutes for home pasteurization)
Fit rounds (about 3 1/2 inch diameter) of pastry into greased mini muffin tins. If using premade crust you may want to roll it out just slightly. Poke holes in bottom of dough and bake at temperature directed by recipe or package for about 6-8 minutes, or till golden. Cool slightly and remove from tins to cool on rack.
In the bowl of a stand mixer fit with the paddle attachment, cream butter and sugar for about 2 minutes till light and fluffy. With mixer running, gradually add melted chocolate and vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Scrape down sides of bowl and mix another minute. Pipe or spoon filling into cooled pastry shells and chill at least 4 hours before serving. Garnish with chocolate curls Gently warm a large piece of semi-sweet chocolate in the microwave without melting it. Using a vegetable peeler, cut curls of chocolate from a wide edge) or berries.
Depending on the thickness of your crust, this recipe yields 12-bite sized pieces.