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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints. Ingredients:
20 ounces white chocolate, coarsely chopped, divided |
30 peppermint candies, crushed, divided |
10 ounces dark chocolate, coarsely chopped |
6 tablespoons heavy cream |
1 teaspoon peppermint extract |
Directions:
1. Line a 9x12 inch baking pan with aluminum foil or parchment paper.
2. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
3. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
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