Equipment
Ingredients
Glaze
- 200 g dark chocolate, finely chopped
- 70 ml water
- 30 ml crème de menthe
Nutrition (per serving)
Method
Finely chop the dark chocolate and place it into a heatproof mixing bowl.
In a small saucepan, combine the water and crème de menthe. Heat gently over medium heat until the mixture just reaches a gentle simmer at around 90C/194F. Do not let it boil vigorously.
Pour the hot water and liqueur mixture directly over the chopped chocolate. Let it sit completely undisturbed for 2 minutes to allow the residual heat to gently melt the chocolate.
Using a silicone spatula, begin stirring slowly in small, tight circles directly in the center of the bowl. As the mixture begins to bind and darken, gradually widen your circles to pull in the unmelted chocolate from the edges until fully combined.
Allow the glaze to cool slightly to an ideal pouring temperature of 30C/86F before pouring it over your chilled cake.
Chef's Notes
- A water ganache is inherently glossier than cream-based ganaches because it lacks milk fat, which typically dulls the shine of cocoa butter.
- Using water rather than dairy allows the pure, bright notes of both the mint liqueur and the cocoa mass to take center stage.
- If your glaze sets too firmly while you are waiting to pour it, microwave it in brief 5-second intervals, stirring gently between each, to return it to pouring consistency.
- Do not use standard chocolate chips for this application. They contain stabilizers meant to help them hold their shape when baked, which will prevent a smooth, mirror-like emulsion.
Storage
Refrigerator: 2 weeks — Store in an airtight container with plastic wrap pressed directly against the surface of the glaze.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating gently.
Reheating: Microwave in 5-second bursts, stirring gently between each, until it reaches 30C/86F.
