- 3 cups dark chocolate chips or 1 1/2 16 oz bags
- 6 peppermint candy canes
- 1 cup heavy cream
- 2 tbsp butter
- peppermint extract
- 2 silicone candy mold trays in any shape
Put the candy canes in a ziplock bag and use a hammer or meat tenderizer to crush the canes. Put one cup of chocolate chips in a medium sauce pan and heat over low heat until chocolate is melted. Stir the entire time making sure to scrape the bottom of the pans so the chocolate doesn’t burn. Once melted, remove from heat and using a small spoon coat the bottom of the candy molds. Put in the refrigerator to cool.
To make the ganache: pour the heavy cream into a medium size sauce pan and cook until it is almost boiling. Remove from heat and stir in one cup of chocolate chips. When the chocolate is melted into the cream, add the butter. Then add the mint extract to taste. set in the refrigerator for two hours or more.
When the ganache has set, you can begin to fill the candy molds. Put just enough ganache in each mold so there is still room to fill the sides and top with chocolate without spilling over. Then fill the molds with the remaining cup of melted chocolate chips. Sprinkle with the crushed peppermint and put in the refrigerator until cooled. Store in the refrigerator or in a cool place.