sister herb
Official TTI Chef
Now all you mint-chocoholics... be carefull as soon you will get a stroke.
1 cup cream
1/2 cup whole milk
5 sprigs fresh mint (more or less depending on desired mint flavor – this will give a pronounced flavor but not overpowering)
1/8 teaspoon salt
1 1/2 cups (about 9 oz) chopped dark chocolate
Bring the cream and milk to a simmer. Add the mint, turn off the heat then let sit for 30 minutes. With the back of a wooden spoon carefully bruise the mint in the cream mixture to release some of the essential oils.
Add the chocolate to a medium bowl.
Stir the salt into the cream then bring back up to a simmer over medium-low heat. Remove the mint.
Pour the hot cream over the chocolate and let sit for one minute. Whisk the cream and the chocolate together. If some chocolate remains unmelted, simply place the bowl over a bain marie or gently microwave at 15-30 second intervals. Stirring after each heating.
Add the ganache (chocolate and cream mixture) to a container and refrigerate until ready to use. Will keep in the fridge for at least 2 weeks.
When ready for a cup of hot chocolate add a couple of spoonfuls of ganache to a cup of heated milk. The amount is really based on taste. I like mine nice and rich so I add roughly 2 tablespoons to 6 oz of milk.
Serve with a marshmallow if you so desire.
1 cup cream
1/2 cup whole milk
5 sprigs fresh mint (more or less depending on desired mint flavor – this will give a pronounced flavor but not overpowering)
1/8 teaspoon salt
1 1/2 cups (about 9 oz) chopped dark chocolate
Bring the cream and milk to a simmer. Add the mint, turn off the heat then let sit for 30 minutes. With the back of a wooden spoon carefully bruise the mint in the cream mixture to release some of the essential oils.
Add the chocolate to a medium bowl.
Stir the salt into the cream then bring back up to a simmer over medium-low heat. Remove the mint.
Pour the hot cream over the chocolate and let sit for one minute. Whisk the cream and the chocolate together. If some chocolate remains unmelted, simply place the bowl over a bain marie or gently microwave at 15-30 second intervals. Stirring after each heating.
Add the ganache (chocolate and cream mixture) to a container and refrigerate until ready to use. Will keep in the fridge for at least 2 weeks.
When ready for a cup of hot chocolate add a couple of spoonfuls of ganache to a cup of heated milk. The amount is really based on taste. I like mine nice and rich so I add roughly 2 tablespoons to 6 oz of milk.
Serve with a marshmallow if you so desire.