Mint ganache
cream 33%
0.50 cup
100 ml
3.30 fl oz
white chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
mint leaves
1.25 tbsp
20 g
0.70 oz
0.66 fl oz


It's really something incredible, you just have to taste it!


  1. Pour the cream into a saucepan. Put the mint leaves there. Put the saucepan on the heat, and bring the mixture to a boil, better over a low heat for a richer flavoring.
  2. Then use a blender to whip the mixture. You should get a smooth mass with small pieces of mint.
  3. Pour more hot cream into a glass with white chocolate. It is important to have time to melt it until the cream has cooled down.
  4. Whip the melted chocolate with cream again with a blender. This is important for making an emulsion, otherwise the result may disappoint you later.
  5. Pour the prepared ganache into a container.
  6. Put it into the fridge until it thickens, it will take about 3-4 hours, better overnight.
  7. Whip again with a mixer or a blender before use.