Ingredients
- 1/2 cup butter, softened
- 3 oz. cream cheese, softened
- 1 cup flour
- 4 oz. bittersweet chocolate
- 1/2 cup heavy cream
- 2 tbsp. soft butter
- Candied cherries for top
Preparation
Step 1
Preheat oven to 325. In a small bowl, beat butter and cream cheese until smooth. Beat in flour till incorporated. Drop by tablespoonfuls into miniature muffin cups. Use floured hands to press dough into bottom and up the sides of the cups. Bake 20-25 minutes or until golden brown. Cool 5 minutes before removing to wire racks.
Chop chocolate and place in a deep bowl. Heat cream until it just starts to boil. Pour over chocolate and let sit a few minutes, till chocolate has melted. Use a whisk to begin stirring; start from middle and stir until mixture is uniform. Don't stir too hard, or the chocolate will lose its gloss. Add the butter in small pieces and continue mixing gently until the ganache is uniform Once mixture is thick enough, pour straight into cups. If it is too runny, refrigerate for a few minutes to thicken. Top with candied cherries or whip cream.