Lemon Mint Ganache

Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 140


  1. Combine the cream, glucose syrup, lemon zest, and chopped mint leaves in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Remove the lemon zest and allow the cream to cool to 40°C/105°F.
  3. Massage the butter into the tempered white chocolate, taking care that no lumps of butter remain.
  4. Pour the cooled c