Theo Chocolate Mint Ganache

1. Stage

Wash 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.

2. Stage

Reheat 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.

3. Stage

Once 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.

4. Stage

Pipe 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!)

5. Stage

Alternatively, 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 table.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;}