By Ole & Shaina Olmanson
I made a peanut butter pie today, as did many people. I greeted my husband with it when he walked in the door. For the kids, however, I served up tiny shot glasses full of peanut butter cream and chocolate ganache, a bit of cookie crumble for small mouths. Tiny hands like small desserts, and so do mommy hands.
I was once served a trio of dessert shooters at a restaurant, and I was instantly thrilled at the chance to be able to try several options without ordering the massive portion size.
More Peanut Butter Recipe:
Homemade Pumpkin Reese's Peanut Butter Cups
Chocolate Dipped Peanut Butter Crispy Bars
Peanut Butter, Chocolate Chip and Pretzel Squares
Mini Chocolate and Peanut Butter Dessert Shooters
Ingredients
- 12 chocolate cookies, crushed
- 4 1/2 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
- 2 ounces cream cheese
- 1/4 cup peanut butter
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Directions
- Heat the cream just until the edges start to bubble, but not to a full boil. Remove from heat, immediately pour over chocolate and whisk until smooth. Stir in the vanilla. Allow to cool and then whip until thick. Scoop into piping bag.
- Beat together cream cheese and peanut butter until smooth. In a separate bowl, beat 1/2 cup cream and powdered sugar until they are thick with stiff peaks. Fold the whipped cream into the peanut butter mixture. When completely incorporated, fill a piping bag.
- In each of 12 shot glasses, place a teaspoon of cookie crumbles followed by a layer of ganache and 2 tablespoons peanut butter cream. Pipe a small amount of ganache on top, if desired.
Makes 12 small dessert shooters.
Food , Recipes
