This easy-to-make Peppermint-Mocha Ganache can be the crowning glory to all kinds of desserts, including cakes, cupcakes and brownies.
What You Need
Original recipe yields 12 servings
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
2 Tbsp. brewed strong MAXWELL HOUSE Coffee
2 Tbsp. crushed candy cane s
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Let's Make It
Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Stir in coffee.
Refrigerate 30 min. or until ganache is thick enough to spread, then use to top cupcakes or other desserts as a frosting. Sprinkle with crushed candy.
How to Store
Desserts topped with ganache should be stored in the refrigerator. Any leftover ganache can be stored in the refrigerator up to 1 week.
Spoon the warm ganache over scoops of ice cream, or as a dip for fresh strawberries.
You will need to crush about 1 medium candy cane to get the 2 Tbsp. crushed candy needed to prepare this delicious recipe.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.