Cocoa Cloud Icebox Pies

• 2 (16-ounce) packages Newman-Os or other chocolate sandwich cookies (preferably organic)
• 1 cup (2 sticks) unsalted butter, melted
• 3 cups whole milk
• 1 cup heavy whipping cream
• 2 whole vanilla beans, split
• 12 large egg yolks
• 1 cup granulated sugar
• 8 tablespoons all-purpose flour
• 1 pound bittersweet chocolate (at least 70 percent cacao), chopped in small pieces
• 1/4 cup (1/2 stick) unsalted butter
• Pinch of salt
• 4 cups chilled heavy whipping cream
• 1 1/4 cups powdered sugar
• 1/2 cup high-quality unsweetened cocoa (such as Green & Blacks or Scharffen Berger)

1. TO MAKE THE CRUST: In 1 or 2 batches, whirl the cookies in the work bowl of a food processor fitted with the metal blade until ground into coarse crumbs.
2. Add the melted butter and pulse until the butter is thoroughly combined.
3. Press the mixture into twelve 4 3/8-inch-diameter (1-cup) foil tartlet pans, making sure the crumbs cover the pans sides.
4. Refrigerate until ready to fill.
5. TO MAKE THE FILLING: Heat the milk and 1 cup cream with the split vanilla beans in a large, heavy-bottomed saucepan over medium heat until hot but not boiling.
6. Remove from the heat.
7. In a large bowl, vigorously and thoroughly whisk together the egg yolks, the granulated sugar, and the flour, about 30 seconds.
8. Remove the vanilla beans from the milk mixture and discard.
9. Slowly pour about 1/4 cup of the milk mixture into the egg mixture, whisking constantly.
10. Set the saucepan with the remainder of the milk mixture over medium-low heat.
11. (This tempers the eggs, ensuring that they do not curdle.)
12. Whisking constantly, slowly pour in the egg mixture.
13. Continue whisking until the mixture thickens into a pudding-like consistency, 4 to 5 minutes.
14. The mixture should be thick enough that the whisk leaves visible tracks as it passes through.
15. Whisk in the chocolate, the 1/4 cup butter, and the salt, and stir until melted.
16. Pour the chocolate filling into the individual pie pans to just below the top of the cookie crust.
17. Immediately cover with plastic wrap, making sure it touches the filling at all points to prevent a skin from forming.
18. Refrigerate for at least 4 hours (overnight is better to make sure the chocolate sets up).
19. TO MAKE THE COCOA CREAM: Using an electric mixer fitted with the whisk attachment, whip the 4 cups cream in a large bowl on high speed until firm peaks form.
20. Add the powdered sugar and cocoa and whip until thoroughly combined.
21. Cover each pie with a generous mound of whipped cream.
22. TO SERVE THE PIES: Gently push the bottom of the each foil pan to slip the pie onto individual dessert or serving plates.
23. Garnish each pie with chocolate shavings: draw a vegetable peeler along the edge of an 8-ounce chocolate bar, letting the shavings fall onto waxed paper.
24. Alternatively, use a gourmet hot chocolate mix, many of which are made with chocolate shavings, such as Williams-Sonoma Hot Chocolate.
25. For single servings, use standard nonstick muffin tins.
26. To release the pies, run a sharp paring knife around the edges and theyll pop out.
27. You can refrigerate the crust-lined tart pans up to 4 days ahead.
28. The filled pies can chill up to 3 days in advance.
29. You can add the cocoa cream the day they are ready to serve.

newmanos, unsalted butter, milk, heavy whipping cream, vanilla beans, egg yolks, sugar, flour, chocolate, butter, salt, chilled heavy whipping cream, powdered sugar, cocoa

Taken from www.epicurious.com/recipes/food/views/cocoa-cloud-icebox-pies-382616 (may not work)