I was pissed I wasted so much time making Grasshopper Chocolates, but the delightful tart I made from the leftover ganache makes it all feel better. It’s a delectable, fluffy, minty cloud in a chocolate crust.
Ganache is easy to make – it’s just cream and chocolate heated up and stirred together until they emulsify. I increased the difficulty a teeny bit by steeping fresh mint in the cream before I made the ganache. But it was so worth it. The beautiful, fresh flavor of that mint shines through – it’s subtle, and doesn’t taste like mint “flavoring” at all.
So what do you do with leftover gorgeous, gooey ganache? Turn it into a tart! I wanted the filling to be delicate, like the mint flavor, so I lightened it with whipped cream. The resulting cloud of fluff melts in your mouth – sweet and cold and subtle. The mint doesn’t smack you in the face, but it’s plenty strong enough to hold its own against the cookie crust.
Speaking of cookie crust, I find it hard to make any other kind. Not because crust is hard, but because cookie crust is better. I’m going to get yelled at by pie crust fans now, but I don’t care. My chocolate cookie crust and I can’t hear you. And it couldn’t possibly be easier to make. Mix cookie crumbs and melted butter, press it into a pan with your hands, maybe compact it a little further with a glass… and you’re pretty much done. Refrigerate it for a bit to set the butter. If you want a more crisp crust, you throw it in the oven for 8 minutes.
The final decoration is what takes it from a yummy tart to a thing of beauty, though. Really, this part takes just a few minutes and turns an everyday looking thing into something spectacular. Watch 5 less minutes of Game of Thrones and just go for it, okay? You can do it, I have faith in you!
How to cut corners if you want this to be faster (I’m not guaranteeing it will make you hear angels sing anymore if you do this, though):
- Skip steeping the fresh mint in the cream. Just heat cream, pour it over the white chocolate, and flavor with creme de menthe and peppermint oil. You will probably think this tastes just as good. It doesn’t. But go ahead.
- Use a store-bought cookie crust. That’s reasonable.
- Instead of whipping cream from scratch, you could use cool whip to lighten the ganache. Just don’t tell me about it later, that stuff tastes weird.