Dark Chocolate Ganache - heavy cream

Method

• Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
• Bring to a boil.
• Place the semisweet chocolate in a 3-quart stainless steel bowl.
• Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
• Stir until smooth.
• CHOCOLATE MINT XXX'S
• The fantasy begins by placing the chopped chocolates in a medium-size bowl.
• Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
• Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
• Discard the mint.
• Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
• Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
• Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
• Line a clean baking sheet with parchment paper.
• Arrange the mint leaves on the baking sheet.
• Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
• Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
• Line a clean baking sheet with parchment paper.
• Arrange the mint leaves on the baking sheet.
• Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
• Refrigerate the kisses for 30 minutes until firm.
• Store the kisses, tightly covered, in the refrigerator for up to a week.