Dark Chocolate Minted Ganache

For a rich dessert guaranteed to appeal to chocaholics try Janet Brinkworth's minted chocolate ganache
By Janet Brinkworth
Dark Chocolate Minted Ganache
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus chilling
  • Effort: easy



  • 10 g fresh mint leaves, finely chopped
  • 250 ml cream
  • 50 g butter
  • 400 g dark chocolate, 70% cocoa solids chopped

To serve:

  • single or double cream
  • sprigs mint


1. Place the mint, cream, butter and chocolate in a heavy-based saucepan.

2. Bring to the boil, reduce the heat and set aside.

3. Place the chocolate in a heatproof bowl. Strain the hot cream over the chocolate. Stir until thoroughly mixed. Cool, then chill in the refrigerator until firm enough to shape.

4. Once chilled, use two spoons to shape the chocolate ganache into four quenelles.

5. Serve the chocolate quennelles with cream and a sprig of mint.

Rate This Recipe