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Receta Peppermint Chocolate Ganache Glazed Dark Chocolate Bundtlettes
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Ingredientes
- ¾ cup natural cocoa (2¼ oz)
- 1 t double Dutched extra dark cocoa powder, optional (for color)
- 6 oz bittersweet chocolate, chopped (I used 71% Scharffen Berger)
- 1 t instant espresso powder
- ¾ cup water (boiling)
- 1 cup sour cream, room temperature (I used half reduced fat sour cream and half spoiled heavy whipping cream)
- 1 ¾ cups AP flour (8 ¾ oz)
- 1 t salt
- 1 t baking soda
- 12 T (3/4 cup) unsalted butter (1 ½ sticks), room temperature
- 2 cups packed light brown sugar (14 oz)
- 1 T vanilla extract
- 5 large eggs, room temperature
- For the ganache:
- 7 oz mint dark chocolate chocolate, chopped
- ½ cup heavy cream
View Full Recipe at The Spiced Life
