If you saw my previous post with the Andes Mint Cookies, this is the gloriously decadent mint chocolate ganache that crowns the top! Besides being ridiculously easy to make, it has a smooth and creamy consistency, which makes for the perfect addition to any cake, cookie, or tart.
What is Chocolate Ganache?
Chocolate ganache is a chocolate and cream mixture. It is made by melting chocolate in warmed cream, mixed together to create a liquid chocolate. One thing I love about ganache is its versatile nature, which allows you to make it into a runny consistency (great for drip cakes) or thickened for tarts. You can do this by adding more heavy whipping cream (runny) or more chocolate (thick).
What You’ll Need
- 1/2 cup heavy whipping cream
- 1 1/4 cup Andes mint chocolates, chopped (about 20-25)
- 1/2 cup bittersweet baking chocolate bar, chopped (4 squares, I used Ghiradelli)
How to Make Mint Chocolate Ganache
- Roughly chop the Andes chocolate and the bakers chocolate, then set aside.
- In a microwave safe mixing bowl, microwave the heaving whipping cream for about a minute and a half. (You don’t want it boiling, but if its still not warm enough, just heat it in 30 second intervals until it seems pretty warm).
- Add all the chocolate to the heavy whipping cream, and whisk until it’s well combined and smooth.
- The ganache will harden as it cools, but it will maintain a soft texture.
- If you want a thicker ganache, add more chocolate. If you want it thinner (drip cake consistency), add more warmed heavy cream.
FAQ
It will never reach a hard consistency like chocolate bark, but it will thicken as it cools, almost fudge-like. This is entirely dependent on how runny or thick you decide to make your ganache.
If your ganache has clumped up (seizing), you can fix this by adding more fat to bring it back. Warm about 2 tbsp of heavy cream and blend to bring it back to a smooth consistency.
This tends to happen when you don’t have the right chocolate to cream ratio. Add more chopped chocolate and blend to create a thicker consistency.
Mint Chocolate Ganache
Equipment
- 1 Microwave safe mixing bowl
Ingredients
- 1/2 Cup heavy whipping cream
- 1 1/4 Cup Andes Mint chocolates chopped
- 1/2 Cup bittersweet baking bar (4 squares) I used Ghiradelli
Instructions
- Roughly chop the Andes chocolate and the bakers chocolate, then set aside.
- In a microwave safe mixing bowl, microwave the heaving whipping cream for about a minute and a half. (You don’t want it boiling, but if its still not warm enough, just heat it in 30 second intervals until it seems pretty warm).
- Add all the chocolate to the heavy whipping cream, and whisk until it’s well combined and smooth.
- The ganache will harden as it cools, but it will maintain a soft texture.
Notes
- If you want a thicker ganache, add more chocolate. If you want it thinner (drip cake consistency), add more warmed heavy cream.
- If your ganache has clumped up (seizing), you can fix this by adding more fat to bring it back. Warm about 2 tbsp of heavy cream and blend to bring it back to a smooth consistency.
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