mint chocolate macarons (recipe)

Hey everyone! Merry Christmas & Happy Holidays :)!

I’ve been baking like crazy this entire month, both at work and for Charming desserts. Mint chocolate was an especially popular flavour of December, so I’m sharing a quick mint chocolate ganache recipe. It goes perfectly in a cake or for a macaron filling. Although the ganache should be refrigerated after making it, it needs to come to room temperature before it becomes pliable.

Recipe

Ingredients

120g dark couverture chocolate
145 whipping cream
1 tspn mint extract

Method

1. Completely melt the dark chocolate over a double boiler or in the microwave in 35 second intervals. Stir the chocolate after every time.
2. Meanwhile, bring the whipping cream with the mint extract to a simmer.
3. Pour the cream into the dark chocolate and stir until well incorporated.
4. Let it set in the fridge.
5. Allow to come to room temperature before using.

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