Best 3 Mint Chocolate Ganache Recipes
Mint chocolate ganache is a smooth, rich, and decadent chocolate sauce that is perfect for drizzling over cakes, pies, ice cream, or even eating by itself. It is made with just a few simple ingredients, and it can be easily made at home. Whether you are a professional baker or a home cook, this article will provide you with the best recipe for mint chocolate ganache, along with some tips and tricks for making it perfect every time.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-MINT LOVE CAKE WITH MINT GANACHE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
- Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
- Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white.
- Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.
- For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.
- Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.
MINT-CHOCOLATE GANACHE
Provided by Martha Stewart
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium-high heat, bring the cream to a simmer.
- Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.
- Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.
DEVIL'S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE
Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each slice super light and fluffy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one bundt cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Spray a 15-cup nonstick Bundt pan with cooking spray; set aside.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes.
- Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto rack; Re-invert cake; let cool completely, topside up.
- Using a serrated knife, trim bottom of cake layer to make level. Transfer to a wire rack set over a rimmed baking sheet. Pour over ganache to cover. Let stand until set.
Tips:
- To ensure the smooth texture of the ganache, make sure to use high-quality chocolate that contains at least 60% cocoa solids.
- Use heavy cream with a high fat content (at least 35%) to achieve a rich, creamy ganache.
- Heat the cream and butter gently, stirring constantly, until it reaches a simmer. Avoid boiling, as this can cause the cream to scald and lose its flavor.
- Remove the mixture from heat and add the chopped chocolate. Stir until the chocolate is completely melted and smooth.
- Allow the ganache to cool slightly before adding the peppermint extract. This will help to prevent the extract from evaporating and losing its flavor.
- Chill the ganache in the refrigerator for at least 2 hours, or until it has set. This will make it easier to handle and use.
- If you want a thinner ganache, you can add a little bit of milk or cream. If you want a thicker ganache, you can add a little bit of melted chocolate.
- Ganache can be used as a filling for cakes, tarts, and pastries. It can also be used as a frosting, a glaze, or a dipping sauce for fruits and cookies.
Conclusion:
Mint chocolate ganache is a versatile and delicious treat that can be used in a variety of desserts. It is easy to make and can be customized to your own taste preferences. With its rich, creamy texture and refreshing mint flavor, mint chocolate ganache is sure to be a hit with everyone who tries it.
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