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Mint-Chocolate Ganache

  • yield: Makes 1 1/3 cups




  • 1 cup plus 2 tablespoons heavy cream
  • 9 ounces semisweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, room temperature
  • 3/4 to 1 teaspoon pure peppermint extract
  • 1/4 teaspoon sea salt


  1. Step 1

    In a small saucepan over medium-high heat, bring the cream to a simmer.

  2. Step 2

    Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.

  3. Step 3

    Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.