Friday, October 28, 2011

Boo-berry Ganache Pies

Halloween dessert mini pies ghosts

Do you ever find yourself going with a theme, but unintentionally? Like, at Christmas, ending up with a collection of snowmen when you thought you only had one or two?

No? Just me? Huh.

This year, my eye was drawn to ghosties. I can't explain this eye of mine.

The boys are dressing up as ghosts for Halloween, I made a Boo pillow, I went with a mostly black and white mantel and now these little babies...


I like to think that there isn't much in this world a little ganache can't mend. World leaders, listen up. If you would all sit down to a round table with a big bowl of ganache and a spoon for everyone... well, we can only imagine.

In the meantime, let's make some super-easy Halloween treats!


You'll need a package of phyllo shells, about 1/2 cup semi-sweet chocolate chips, 1/2 cup whipping cream (for ganache) + 1 cup for the ghosts, fresh raspberries, 3 tablespoons powdered sugar, and mini chocolate chips for the ghosts' eyes.


For the ganache, combine the chocolate chips and 1/2 cup of cream in a microwave safe bowl and heat for about a minute. Stir until glossy and smooth. Let it cool for about 15 minutes.


Fill each shell about halfway with the ganache.


Place a beautiful raspberry on top of each. You could stop here, sprinkle with a little powdered sugar and have a gorgeous (and fancy-looking) dessert.

But here in Erin's kitchen, we get our whipping cream on.

Pour the remaining cream and powdered sugar into a mixer and beat with the whisk attachment until stiff. 


Add the mini chocolate chips to finish up. So presh. Who wouldn't love these?! 


Marital disclaimer: Jeremy gets full cred for the great name. I'm not that witty.


Shared with: Tatertots and Jello

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