Recipe Video

Ingredients

Mint ganache
fresh mint
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cream 33%
0.50 cup
130 g
4.55 oz
4.29 fl oz
white chocolate 32%
0.50 cup
110 g
3.85 oz
3.63 fl oz
cocoa butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

It is worth to try!

Let’s give the floor to Dina: “I finally created the recipe for mint ganache! This macaroons filling is definitely my favorite, because I'm a crazy mint fan. But you better use the natural mint, as flavors and essences taste like toothpaste”.

Cooking instructions

  1. Pour the cream into a saucepan, and add the fresh mint to it; place on a medium heat.
  2. Cook until the first boiling signs, but don’t boil; remove from the heat, and let it infuse for 5 minutes.⠀
  3. Heat once again until the first boiling signs, and immediately pour the hot cream into a bowl through a sieve on the chocolate and cocoa butter mix (melt the cocoa butter and the chocolate separately in a water bath).
  4. Stir all the components with a spatula until smooth, and cover it with a film in contact.
  5. Place the ganache in the fridge for 12 hours to stabilize.
  6. When you take the ganache out of the fridge, whisk it (the main thing is not to whip it!). Place the ganache in a pastry bag with a nozzle. Fill the macarons.
  7. Remove the finished macarons in an airtight container, and place it in the fridge for 12 to 24 hours for soaking.

Bon Appetit!