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Peppermint Chocolate Ganache Glazed Dark Chocolate Bundtlettes Recipe

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Peppermint Chocolate Ganache Glazed Dark Chocolate Bundtlettes
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Ingredients

  • ¾ cup natural cocoa (2¼ oz)
  • 1 t double Dutched extra dark cocoa powder, optional (for color)
  • 6 oz bittersweet chocolate, chopped (I used 71% Scharffen Berger)
  • 1 t instant espresso powder
  • ¾ cup water (boiling)
  • 1 cup sour cream, room temperature (I used half reduced fat sour cream and half spoiled heavy whipping cream)
  • 1 ¾ cups AP flour (8 ¾ oz)
  • 1 t salt
  • 1 t baking soda
  • 12 T (3/4 cup) unsalted butter (1 ½ sticks), room temperature
  • 2 cups packed light brown sugar (14 oz)
  • 1 T vanilla extract
  • 5 large eggs, room temperature
  • For the ganache:
  • 7 oz mint dark chocolate chocolate, chopped
  • ½ cup heavy cream

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