Directions

1. Place mini pie shells on a rimmed baking sheet and set aside.
2. Heat heavy cream in a small sauce pan set over medium low heat until hot and just starting to bubble. Place 4 ounces of the bittersweet baking chips in a medium sized bowl and pour cream over the chips. Cover the bowl with a plate and allow to sit for about 5 minutes. Whisk chocolate and cream together until chocolate is completely melted and mixture is smooth. Allow ganache to sit for about 10 minutes. Scoop 1/2 teaspoon of ganache into each pie shell and allow to sit at room temperature until chocolate is set.
3. Add cream and butter to a small sauce pan set over medium heat and stir until butter is melted and cream is warm. Cover and remove from heat.