Ingredients
4cupsheavy cream
3lbschocolate,bittersweet or semisweet
1½stickunsalted butter,cold
pinchsalt
4tsppure peppermint oil
Preparation
In a large saucepan, bring the cream to a simmer.
In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate.
Let stand for about 5 minutes, until the chocolate and butter are melted. Whisk the ganache until smooth and shiny.
Divide the ganache into 4 bowls. Add the peppermint oil.
Cover the ganache and refrigerate for about 3 hours, until firm.
Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets.
Chill for about 1 hour until firm.
Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings.
Serve and enjoy!
