Wednesday, January 25, 2012

Mint Chocolate Ganache

Heaven in a double boiler!
Complexity Level:  Easy
 Mint Chocolate Ganache
What You Need:
8 oz. Semi-sweet Chocolate Chips
1/2 tbsp Peppermint Flavoring
1/2 cup Heavy Whipping Cream

If you need to, this recipe is able to be doubled!  This is enough ganache for a 2 layer 8in cake (middle and top) or to make about 10-14 truffles.

To start, place water into the bottom portion of a double boiler and bring to a simmer.  While yo uare waiting for the water to heat, place the chocolate, peppermint, and cream into the top portion of the double boiler and set aside.

When the water is simmering, turn the heat off and place the top portion of the double boiler over the water.  Do not let any water get into the chocolate portion -- this would be very bad.  Whisk the chocoalte ingredients until smooth and shiny.

Take the top portion of the double boiler off the heat, and you're ready to pour onto a cake to ice (or cookies too).  However, if you want to make truffle, scrap this into a bowl and let it cool about 1 hour.  The point of cooling is to let  the ganache harden.  Don't worry, because the cream was added it will not turn too hard, but just hard enough to roll into truffles (or homemade candy bars).

No matter what you use this for, this ganache is sure to turn heads!  I created this same recipe (doubled) to fill Homemade Mint Chocolate Chip Poptarts (and they were AWESOME!).

Thanks for stopping by!  Happy Cooking!


  1. All I need is a big ole spoon!!!

  2. Holy frekkin moly! Where do I sign up??

  3. OMG! Amazing, next time I make my mint chocolate cupcakes, I'm gonna dip them in this to make a nice coat of glossy goodness. Fab post! Have a nice weekend :)

  4. OMG this would be PERFECT on those!!!!!!!! Super shiny and fabulously tasty! I was thinking about making some desserts this weekend... I may revisat this ganache ;)

    Ravie -- I wish I could mail you a bowl!!!

    Thanks for stopping by and commenting!!!


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