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.
Share this Recipe
Source: Shaina Olmanson is the food writer and home cook behind Food for My Family. She is a former Babble Food blogger.