Ingredients
- For crust:
- 2 cups crushed chocolate wafers (about 40 cookies)
- 1/2 cup unsalted butter, melted
- For ganache:
- 1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 Tablespoons unsalted butter, cut into small pieces
Preparation
Step 1
To make the crust, preheat oven to 350°F. Butter 12 standard size muffin cups.
Combine cookie crumbs and melted butter until well-combined. Press about 2 1/2 Tablespoons of crust mixture into bottom and partially up the sides of muffin cups. Pack very tightly into pan to avoid crumbling when removing crusts.
Bake 15 minutes. Cool completely in pan. Then, carefully remove crusts from pan and place on tray or small baking sheet.
To make the ganache, place chocolate and vanilla in heat-proof bowl. Set aside.
Place cream in a small saucepan. Heat to a simmer over medium heat. Pour over chocolate and let stand for 5 minutes.
Whisk chocolate and cream until combined. Add butter and continue whisking until smooth.
Pour ganache into chocolate shells. Refrigerate 2 hours or overnight.