Easter Eggs With Peppermint Ganache - cooking recipe

Ingredients

4 oz milk chocolate, chopped
2 tbsp heavy cream
1/4 tsp peppermint extract
7 oz semi-sweet chocolate, chopped
None None Unsweetened cocoa powder, to dust

Preparation

For the peppermint ganache, place milk chocolate and cream in a microwaveable bowl. Microwave on high for 30 seconds-1 min, until smooth. Stir in peppermint extract. Set aside to cool.
Place semi-sweet chocolate in a microwaveable bowl. Microwave on high for 1 min, stirring after 30 seconds, until smooth. Set aside to cool.
Spoon 1 tsp of semi-sweet chocolate into each egg of two 6-egg (1 tablespoon-capacity) Easter egg molds. Using back of spoon, spread chocolate up sides of molds to coat and create outer shells, adding more chocolate if necessary. Place in freezer for 5 mins or until firm.
Divide ganache among each shell. Place in freezer for 5 mins or until firm. Spread remaining semi-sweet chocolate over tops to enclose filling. Place in freezer for 10 mins or until firm. Unmold eggs. Dust with cocoa and serve.