MINT-CHOCOLATE GANACHE
Ganache can be kept, tightly covered, in the refrigerator for up to three days. Before using, warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.
Yield makes about 7 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium-high heat, bring the cream to a full boil; turn off the heat. Add the chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add the corn syrup, salt, and peppermint extract, and stir until combined. Transfer to a clean bowl.
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