Mint Chocolate Ganache & Chocolate Frosting

This is based on your basic ganache recipe. Ganache at room temperature can be used to pour over cakes for a smooth shine. Chill the ganache and whip it up for a rish frosting. Chill for longer and use for truffle fillings. I used plain chocolate ganache for the frosting, and mint chocolate ganache for the outer glaze on a mint chocolate cake for Kevin's birthday. It's a good idea to smooth frosting over any rough edges of the cake before pouring over the ganache glaze.

Chocolate Frosting

6 ounces semisweet chocolate chips
3 ounces 70% dark chocolate
1 cup heavy cream
1 tablespoon dark rum

Place all the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring to a boil and immediately remove from heat.
Pour over the chocolate, and whisk until smooth. Stir in the rum.
Let cool to room temperature, then refridgerate for 15 minutes until the ganache is set. Whisk with an electric beater until light and fluffy.

Mint Chocolate Ganache Glaze

6 ounces semisweet chocolate chips
3 ounces mint chocolate
1 cup heavy cream
1/2 tablespoon peppermint extract

Place all the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring to a boil and immediately remove from heat.
Pour over the chocolate, and whisk until smooth. Stir in the peppermint extract.
Let cool to room temperature. Pour over cake, starting in the center and using a spatula to work the glaze outward.