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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups. Ingredients:
1/4 lb bittersweet chocolate, finely chopped |
1/2 cup plus 2 tablespoons cream |
3/4 cup pecans, finely chopped |
1/4 cup light corn syrup |
1/4 cup sugar |
2 tablespoons unsalted butter |
1 pinch salt |
2 tablespoons heavy cream |
2 tablespoons bourbon or 2 tablespoons whiskey |
1/4 teaspoon vanilla extract |
12 pecan halves |
Directions:
1. Line a 12 cup mini muffin tin with mini baking cups. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache aside in a warm place until ready to use. Chill tin in freezer until firm, about 15 minutes.
2. Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat. Boil 5 minutes. Remove from heat and stir in bourbon and vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in refrigerator until set (about 1 hour). Store in refrigerator for up to 5 days.
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