Normally I look forward to the fall every year. This year, I am a tad sad that summer is over. Recipes from the Desserts in Jars Cookbook were the hit of my summer and created so many wonderful memories. Is there anything better than doing what you love and being surrounded by delicious desserts? The Desserts in Jars Summer Tour was an experience I will never forget. It combined the best of both worlds, enjoying delicious desserts while meeting new friends. The tour took place in different cities and was perfect for all age groups. From girl scouts to garden parties, everyone left inspired to try these fun desserts at home. Many made their way into the homes of our guests by way of baby and bridal showers, graduation parties and birthday celebrations.
The Desserts in Jars event at Datz Dough had everyone tweeting and instagraming over the delicious the desserts that were served. They were such a crowd pleaser that they can now be purchased along with the book at Dough.
I think a little “boozyness” may have snuck it’s way into this Dessert in Jar!
The Desserts in Jars were showcased at the Food and Wine Conference. After enjoying culinary demonstrations by Katie Workman and Executive Chef Fabrizio Giorgi, attendees enjoyed these gorgeous desserts topped with Wish Farms luscious berries.
The Woodlands Garden Club Fundraising Event showcased the mini versions of the desserts during a culinary demonstrations by husband and wife chefs Corey and Sara Grupe. Attendees enjoyed desserts while touring the beautiful Mariani Gardens of Mariani Landscape. This outdoor event was the talk of the Chicago Suburbs. What’s not to love about a day spent in a beautiful garden and enjoying desserts that are truly a feast for the eyes?
- For the Crust
- 1 cup chocolate cookie crumbs
- 2 tablespoons unsalted butter, melted
- For the Espresso Ganache
- 8 ounces bittersweet chocolate, chopped
- ¾ cup heavy cream
- ¾ teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- For the Chocolate Filling
- 1 cup heavy cream
- ¾ cup confectioners' sugar
- 3 tablespoons cocoa powder
- For the Whipped Cream
- ½ heavy cream
- 1 tablespoon confectioners' sugar
- Espresso powder, for garnish
- Make the crust: Mix the cookie crumbs and butter until the crumbs are evenly coated. Press 2 tablespoons of the crumbs into the bottom of each of eight 8-ounce jars and set aside.
- Make the ganache: Place the chocolate in a heatproof bowl. In a small, heavy-bottomed saucepan, heat the heavy cream over medium heat just until it boils. Remove from the heat and pour over the chocolate pieces. Allow to stand for 1 minute and then whisk in the espresso powder and vanilla until all the chocolate is melted and the mixture is smooth. Pour evenly into the jars over the chocolate crust. Refrigerate the jars until firm, about 30 minutes.
- Make the chocolate filling: Beat together the heavy cream, confectioners' sugar, and cocoa in a medium-size bowl until stiff peaks form. Using a pastry bag and tip, preferably, or a zip-top bag with a corner cut off, pipe the filling over the espresso ganache layer. Cover loosely and freeze for at least 2 hours, until ready to serve.
- Make the whipped cream: Beat together the heavy cream and confectioners' sugar. Pipe a small dollop onto the top of each pie and sprinkle with espresso powder. Serve immediately.
Desserts and Jars are a perfect way to create summer memories and will be the hit of your party! The Desserts in Jars Cookbook by Shaina Olmanson is available on Amazon.
It wouldn’t be a party without an online social presence. We had so much fun with our Pin it to Win it Desserts in Jars Contest and are excited to announce the two winners with you! Congratulations to…