Ingredients:
- Shortcakemix
Ganache:
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
Pastry cream:
- 1 cup heavy cream
- 1 tsp vanilla
- 3 egg yolks
- 2/3 cup RxSugar
- 1 tsp xantham gym
- 1 tbsp butter

Pastry cream:
1. In a small sauce pan, add in heavy cream and vanilla and bring to a boil
2. Immediately turn off heat and seat aside
3. In a bowl, whisk egg yolks and sugar, until light and fluffy and xantham gum and whisk fast until no lumps remain
4. Temper egg mixture with heavy cream and slowly pour the heavy cream mixture and whisk at the same time.
5. Pour back into sauce pan and let it thicken on med high heat, Whisk constantly
6. Take off heat and in butter and stir until melted
7. Let cool and chill for 2 hours (yes this all takes time.. be patient)

Instructions:
1. Follow instructions from the back of the shortcake package
2. Using an ice cream scooper, scoop into mini pie molds..total of 7 mini pies (found them on amazon)
3. Press down on molds and form into pies
4. Freeze for 30 minutes (this will keep its form)
5. Bake and let cool

Ganache:
1. In a small sauce pan add heavy cream on medium heat, let the sides of the pan bubble
2. Add to chocolate chips
3. Let side for 4 minutes
4. Whisk until silky smooth
5. If it’s too thin put it in the fridge for 10-15 minutes

Assemble:
1. Once everything is chilled, use an ice cream scooper to evenly distribute pastry cream
2. Top with ganache and enjoy!