Ingredients
Scale
- 1 envelope (7 grams) powdered gelatin
- 12 ounces best quality white chocolate, roughly chopped
- 2–1/2 cups heavy cream
- 1/2 tsp. (or more to taste) mint extract
Instructions
- Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
- Prepare an ice-water bath; set aside. Place 3/4 cup cream in a small saucepan, and bring just to a boil over medium-high heat. Add gelatin, and stir for 30 seconds to dissolve completely. Pour into food processor with the motor running, and process until chocolate mixture is smooth.
- Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
- Whip remaining 1 3/4 cups heavy cream to soft peaks. Fold into chocolate mixture. Add extract, and mix well. If not using immediately, refrigerate in an airtight container.
Notes
This recipe made “more than enough” of filling for the cupcakes.
- Category: Dessert