Peppermint White Chocolate Ganache
Serves: For about 24 chocoaltes
  • 100 g cream
  • 25 g butter
  • 200 g white chocolate, chopped
  • a few drops of peppermint oil
  1. Bring the cream and butter to a boil.
  2. Pour over top the chopped white chocolate.
  3. Add the peppermint oil (be careful on the amount because it is very intense!)
  4. Stir together to create a smooth ganache.
  5. Let cool to room temperature before piping into the chocolate cavities!
Recipe by Baking My Way Through Germany at