Dark Chocolate Ganache

Directions

1. 1
   Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
2. 2
   Bring to a boil.
3. 3
   Place the semisweet chocolate in a 3-quart stainless steel bowl.
4. 4
   Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
5. 5
   Stir until smooth.
6. 6
   CHOCOLATE MINT XXX'S
7. 7
   The fantasy begins by placing the chopped chocolates in a medium-size bowl.
8. 8
   Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
9. 9
   Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
10. 10
    Discard the mint.
11. 11
    Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
12. 12
    Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
13. 13
    Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
14. 14
    Line a clean baking sheet with parchment paper.
15. 15
    Arrange the mint leaves on the baking sheet.
16. 16
    Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
17. 17
    Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
18. 18
    Line a clean baking sheet with parchment paper.
19. 19
    Arrange the mint leaves on the baking sheet.
20. 20
    Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
21. 21
    Refrigerate the kisses for 30 minutes until firm.
22. 22
    Store the kisses, tightly covered, in the refrigerator for up to a week.