- 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
In a small saucepan over medium-high heat, bring the cream to a simmer.
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.
Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.