Lunche Munche

I recently posted a recipe of a desert that I created to take to my work ST Patrick's Day potluck.  The minty rich chocolate cakes were a big hit, and many enjoyed the chocolate and mint combination. The bite sized cakes tasted just like a Thin Mint cookie, ala of Girl Scout notoriety! When I mentioned, to a few curious inquires of how I constructed the edibles. I explained  how it was just a box cake mix and some ganache for the topping, they were a bit puzzled and wanted to know exactly what ganache was made of. I did my best to explain,, cream and chocolate, but they wanted to know the process. So a video was great idea.  Lucky for me when I created the recipe I just happened to also record a video of the ganache process. So here is the video of the process, now after watching go and make your own, its delicious and versatile!  I dare you to keep it in your fridge for longer than a week, my guess is it won't last more than a night! Heh...

For this St. Patricks Day Holiday party at work it was potluck so I decided to bring in some "Shamrock Snacks".  More or less they're just chocolate cake with some minty ganache topping.  Check out the pics and recipe below. "Shamrock Snacks" 1 Box of Chocolate Cake Mix 1 Pint of Heavy Cream (2 Cups) 4 3.5 oz Dark Chocolate Bars 15 Andes Mints Fresh Mint Putting this recipe together is pretty easy, follow the cake box instructions and bake your cake.  While the cake it baking, in a small sauce pan, put the heavy cream and mint leaves and let them steep at a simmer.  When the cake is cooling, break up the chocolate bars and andes mints into a glass bowl and strain the cream concoction over them, let the whole thing sit for 5 min. After the 5 min soak in cream,  insert a whisk and start stiring from the center out, in about 6-7 min the center will go dark and then you'll have ganache! While still runny, pour the ganache over the cake...