This is the last chocolate ganache recipe needed for the gluten-free wedding cake I made last December at the big gluten-free wedding reception I put together. I'll be posting the wedding cake recipe in one week in honor of the 1 year anniversary of my brother and new sister's wedding! But for now, you can think happy thoughts about mint chocolate ganache, which is, in my opinion, one of the tastiest kinds of ganache! Enjoy!
Mint Dark Chocolate Ganache
Bring to boil over medium heat:
1/2 cup butter
1/2 cup heavy cream
5-6 fresh mint leaves (crushed in your hand before adding to pan to release oils) and/or 1-2 drops high quality peppermint essential oil (adjust to preference)
Once at a rolling boil, remove mint leaves. Pour over:
8 oz high quality semi-sweet or dark chocolate
Mix thoroughly until smooth.
Optional: Add handful of crushed peppermint candy to ganache before using.
This recipe has 3 uses:
1. Truffle filling
2. Glaze on outside or middle filling layer in cake.
3. Cooled, then whipped and used as frosting (can be piped nicely once whipped).
You can roll and dip truffles, too. Then sprinkle with crushed peppermint for a nice finish.
Mint Dark Chocolate Ganache is perfect used in Molded Chocolate Truffles
Mint Dark Chocolate Ganache
Bring to boil over medium heat:
1/2 cup butter
1/2 cup heavy cream
5-6 fresh mint leaves (crushed in your hand before adding to pan to release oils) and/or 1-2 drops high quality peppermint essential oil (adjust to preference)
Once at a rolling boil, remove mint leaves. Pour over:
8 oz high quality semi-sweet or dark chocolate
Mix thoroughly until smooth.
Optional: Add handful of crushed peppermint candy to ganache before using.
This recipe has 3 uses:
1. Truffle filling
2. Glaze on outside or middle filling layer in cake.
3. Cooled, then whipped and used as frosting (can be piped nicely once whipped).
You can roll and dip truffles, too. Then sprinkle with crushed peppermint for a nice finish.
Hand-dipped Mint Truffles in White Chocolate
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