Sunday, 15 January 2012

Chocolate & mint ganache


150g dark chocolate, 300ml double cream, 10 mint leaves

Makes: 50 chocolates preparation: 1 hour

Dark chocolate and mint are perfect partners - the bitterness of the chocolate and the freshness of the mint are such an elegant combination.

1) Crush the mint leaves in a mortar and pestle and add the juice and leaves to the cream. Warm the cream gently but do not boil - strain the mint leaves from the cream and add back to the pan.

2) Break the chocolate into small pieces and stir into the cream on the hob.

3) Allow it to come to the boil and then remove it immediately from the heat. Whisk through to ensure the chocolate has become completely incorporated.
Pour into moulds and leave to set.

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