Ingredients
1 c. packed fresh leaves chocolate mint or other strong spearmint
6 oz. cream
1 tbsp. honey
1/2 vanilla bean (optional)
1/2 lb. Theo 70% dark chocolate
4 tbsp. butter
Preparation
Step 1Wash and finely chop mint leaves. Bring cream, honey, and vanilla bean to a simmer; add mint. Cover and remove from heat. Allow to steep for 30 minutes, then strain and discard mint. Measure remaining liquid and add fresh cream to make 6 ounces.Step 2Reheat cream mixture to steaming and pour over chocolate. Allow to sit for a couple of minutes. Begin to stir together chocolate and cream, continuing until the chocolate is fully melted. Add butter in 1 tablespoon increments, stirring after each addition to incorporate.Step 3Once butter is fully incorporated, allow ganache to sit for a few minutes. Stir again, gently, until the mixture is thickened, glossy, and about room temperature.Step 4Pipe into small kisses on a parchment-lined sheet and allow to completely crystallize, ideally for several hours or overnight. (To speed the process, ganache kisses may be refrigerated for a short period of time). Once firm, the kisses may be rolled/shaped into truffles and tossed with cocoa powder or dipped in tempered chocolate (or rolled in nuts, coconut….let your imagination be your guide!)Step 5Alternatively, ganache may be spread in a small pan lined with parchment and allowed to crystallize as a solid shape. The ganache may then be cut into desired shapes prior to coating/dipping.See all recipes and cooking videos from Chef Donald Link. Find more recipes and food photos on Delish! Top Bacon Recipes Cool Wedding Cakes 36 Brunch Recipes
