Andes Chocolate Mint Ganache



  • 3 oz Unsweetened Chocolate (I used Bakers brand); chopped
  • 12 oz Andes Mints (the candy, not the chips is what I used); chopped
  • 1 C Heavy/Whipping Cream


  1. Place all chopped chocolate in a Bowl.
  2. Bring cream just to the beginning of a boil.
  3. Immediately pour cream over the chocolate and let it set for about a minute.
  4. Slowly stir the cream into the melting chocolate until it is fully incorporated and you have a glossy chocolate (I use a whisk for this). Let it set until it reached the desired consistency. If you want a poured ganache, use it relatively soon, if you want a spreading consistency leave it for a few hours until it has cooled completely. I usually stir every so often to help it cool more evenly. Enjoy!

Tags: recipe icing frosting mint ganache

Crystal Memories in the Baking


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Misty ...

Sounds delish! I have thought about trying this before but never put the time into it, thanks! ;)

nannajane ...

Where do the andes mints come into this recipe? Do they get melted with the choc?

CrystalMemories ...

I’m sorry nannajane, I just saw your question. Yes, by “add all of the chocolate”, I meant the Andes mints too. Sorry, I see how that could be confusing!